Ingredients
Scale
- 1 cup fresh cranberries, roughly chopped
- 1/3 cup sugar + 2 Tablespoons sugar
- 1 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk (regular milk can be used but butter milk is better)
- 1/3 cup vegetable oil
- 1 teaspoon grated lemon peel or orange peel (I usually add a bit more)
- cinnamon sugar
Instructions
- Preheat oven to 400.
- Sprinkle the cranberries with the 2 Tablespoons of sugar and set aside. Mix the rest of the sugar, flour, baking powder and salt in a bowl with a whisk.
- In another bowl beat the egg, buttermilk and oil together. Make a hole in the center of the dry ingredients and pour the wet ingredients in. Stir just until moistened. It is important to not overstir muffins or they will be heavy and tough instead of light and tender. Carefully stir in the berries, and lemon or orange peel.
- Fill 12 greased standard muffins tins about 3/4 full. Sprinkle the tops with cinnamon sugar.
- Bake at 400 for 15-18 minutes depending on your oven.