Ingredients
1 heaping cup cranberries, coarsely chopped3/4 cup sugar, divided 3 cups all-purpose flour3-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup butter1 large egg, room temperature1-1/2 cups buttermilk, room temperature2 tablespoons thawed orange juice concentrateCRANBERRY BUTTER:1 cup dried cranberries1 cup confectioners’ sugar1/2 cup butter1 tablespoon lemon juice
Preparation
Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
