more muffin madness

There has been a bag of frozen cranberries in my freezer for some time now (I would disclose the actual amount of time, but it's just embarrassing).

Rather than throw it away which is probably what Federal Food Safety Regulations would dictate, I decided to make some muffins out of them.

The girls didn't like the tartness of the cranberries, but me and the hubs liked them.

Cranberry Orange Muffins

1-1/2 C. chopped fresh or frozen cranberries

1-1/4 C. sugar, divided

3 C. flour

1-1/2 Tbsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1/2 C. butter

2 eggs beaten

1 C. buttermilk (I used lemon juice and milk)

2 eggs slightly beaten

1 C. toasted and chopped pecans or walnuts

Grated orange peel from one large orange

Toss cranberries with 1/4 C. of sugar in a bowl; set aside. Grease muffin pan.

Combine flour, baking powder, salt, cinnamon and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts, orange peel and cranberries. Fill muffin tins. Bake at 400 degrees for 20-25 min.