Cranberry Muffins 2
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INGREDIENTS 2-1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup buttermilk
1/2 cup orange marmalade
5 tablespoons melted butter, cooled
1 large egg
1 cup chopped cranberries
1/2 cup chopped walnutsPreheat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.
In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter, and egg. Pour into well in the center of dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries and chopped walnuts.
Spoon batter into prepared muffin cups, filling about 2/3 full. Bake at 400 degrees until tops are firm and lightly browned, about 20 minutes.
Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.