Last week I wanted to make these for Relief Society for this weekend. So naturally I did a trial run. I've been having fun with cranberries lately and I have been putting them in everything. Muffins, meatballs, bread. Here's a post for now until I can gather up all of my recipes I've made and get them on here. Enjoy!
1 1/2 cups, plus 2 tablespoons all-purpose flour, divided
2/3 c granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
1 cup fresh or frozen cranberries, thawed
Preheat oven to 350°. Grease 12 cup muffin pan.
To prepare , lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl.
Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
Toss cranberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Cool Tidbit: If you don't have buttermilk, you can make your own! Add 1 tbsp distilled white vinegar to just under 1 c lowfat milk and stir! Super easy!
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