Buttermilk Cranberry Muffins

• Vegetarian

• Refrigerated

  • 4 Eggs, whole

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 5 tsp Baking powder
  • 2 cups Cranberries or other fruit, nuts or chocolate chips, frozen
  • 3/4 tsp Salt
  • 1 1/4 cups Sugar

• Dairy

  • 1 3/4 cups Buttermilk
  • 1/3 cup Un-salted butter

Found on earthfoodandfire.com

Description

Ingredients

• 3 1/2 cups All Purpose Flour
• 5 tsp baking powder
• 1 1/4 cups sugar
• 3/4 tsp salt
• 1/3 cup melted un-salted butter
• 1 3/4 cups buttermilk
• 4 whole eggs
• 2 cups frozen cranberries or other fruit, nuts or chocolate chips

Directions

• Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
• Melt the 1/3 cup of butter and remeasure to ensure proper amount.
• Mix all the wet ingredients together (including butter).
• Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
• Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
• Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.