Ingredients:
1/2 cup butter, at room temp
2 cups flour
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk ( Give buttermilk a try)
2 teaspoons baking soda
1/2 teaspoon salt
2 cups fresh cranberries
1 teaspoon ground cinnamon
2 teaspoons flour
1/2 ounce crystallized ginger, chopped (optional)
1/4 cup chopped pecans (optional)
1 teaspoon orange zest (optional)
Directions:
In a food processor cream butter and sugar, add eggs then vanilla.
Whisk together flour, baking soda& salt.
Add to food processor.
Process while adding milk through tube.
Quickly add optional ingredients pulsing 2-3 times.
Coat cranberries with the 2 teaspoon of flour and 1 teaspoon of cinnamon fold into batter.
Pour into muffin tins or greased and floured loaf pan.
Sprinkle with additional sugar and cinnamon.
Bake for 50 minutes at 350 degrees or till toothpick comes out clean. Less time for muffins about 25-30 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.