Brandied Cranberry Orange Marmalade Muffins

Name: Brandied Cranberry Orange Marmalade Muffins
Total time: 2400 s
Yield: makes 12 servin
Cuisine: American
Ingredients: 2 1/2 cups flour; 1/4 cup turbinado sugar; 1/4 cup packed dark brown sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon each cinnamon, nutmeg, and ground ginger; 1 cup buttermilk; 1 jar ValleyBrook Farm Brandied Cranberry Orange Jam; 5 tablespoons melted butter (cooled); 1 large egg; 1 cup chopped walnuts; 1 cup chopped fresh cranberries (food processor); 1 tablespoon fresh chopped ginger

Claudia Sanders Good Intentions Culinary Services @Claudia_GICS

Chapel Hill, NC

Brandied Cranberry Orange Marmalade Muffins

Claudia Sanders Good Intentions Culinary Services @Claudia_GICS

Saved

Ingredients

about 40 minute

makes 12 servin

2 1/2 cupsflour
1/4 cupturbinado sugar
1/4 cuppacked dark brown sugar
2 1/2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1/2 teaspooneach cinnamon, nutmeg, and ground ginger
1 cupbuttermilk
1 jarValleyBrook Farm Brandied Cranberry Orange Jam
5 tablespoonsmelted butter (cooled)
1large egg
1 cupchopped walnuts
1 cupchopped fresh cranberries (food processor)
1 tablespoonfresh chopped ginger

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Steps

about 40 minute

1

Preheat oven to 400
2

Grease 12 nonstick muffin tins
3

In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
4

Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in nuts, ginger, & cranberries
5

Spoon batter into muffin tins, filling cups about 2/3 full
6

Bake until tops are firm and lightly browned, about 20 minutes
7

Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.