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BLUEBERRY-CRANBERRY ORANGE MUFFINS
2 cups all-purpose flour ⅔ cup sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cups low-fat buttermilk ¼ cup butter, melted ¼ cup dried blueberries ¼ cup dried cranberries 2 teaspoons grated orange rind 1 teaspoon vanilla extract 1 large egg, lightly beaten Cooking spray 1 tablespoon sugar
STEPS
1. Preheat oven to 400 degrees. 2. Lightly spoon flour into dry measuring cups; level with a knife. 3. Combine flour and next 4 ingredients in a large bowl, make a well in center of mixture. 4. Combine buttermilk and next 6 ingredients in a bowl, add to flour mixture. 5. Stir just until moist. 6. Spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with 1 tablespoon sugar. 7. Bake at 400 degrees for 18 minutes or until lightly browned. 8. Remove muffins from pans; cool on wire rack. 9. Serving: 12 muffins
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