This is one of three muffin recipes we baked to serve during the 2005 Warrens Cranberry Festival. The other two recipes were Cranberry Zucchini Muffins and Cranberries & Cream Muffins, which you’ll also find on our Web site.
- 1-1/3 cups flour
- 1 cup sugar
- 1 tablespoon poppy seeds
- 2 tablespoons orange juice concentrate
- 1/3 cup butter, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries, chopped
In a medium bowl, combine the dry ingredients. In a small bowl, combine the egg, sour cream, orange juice concentrate and butter. Stir into the dry ingredients until moistened. Fold in the cranberries. Fill paper-lined muffin cups two-thirds full. Bake at 375 degrees F. for 18 to 20 minutes. Makes 1 dozen.