Cranberry Muffins

Cranberry Muffins


  • 1 heaping cup cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups Flourish Flour
  • 3 1/2 Tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup butter
  • 1 large egg, room temperature
  • 1 1/2 cups buttermilk, room temperature
  • 2 Tbsp thawed orange juice concentrate


  1. Preheat oven to 375°F. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
  2. Lightly beat together egg, buttermilk, orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
  3. For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

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