Date Posted: 11/21/2006
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/4 cup unsalted butter, softened but not melted
1/2 teaspoon grated fresh ginger
Rind of one lemon, grated
Rind of one orange, gated
3/4 cup citrus juice (combined juice of 1 lemon and 1 orange)
1 1/4 cup fresh or frozen cranberries (I used them straight out the freezer)
2 Tablespoon sugar.
Preheat oven to 400 degrees. Coat a 12-muffin tin with nonstick cooking spray. Whisk together the flour withthe baking powder, baking soda and salt and set aside. Using a hand mixer or pastry cutter, cream the sugar and butter until smooth, mix in the egg. Add the orange juice and ginger, lemon, and orange peel andstir to combine. Mix the flour and cranberries into the batter just until combined. Spoon the batter into the muffin pan. Sprinkle each with sugar. Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up, and a toothpick inserted in the center comes out clean. Cool in the tin set on a wire rack for about 10 minutes. Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.