Cranberry Orange Muffins

Here are some yummy muffins that I made this week to have along with chicken soup for supper one night. I've been making these for years, but it had been a while. These have a nice compact texture, thanks to the cornmeal, and a lovely cranberry-citrus flavor.

CRANBERRY ORANGE MUFFINS

1/3 cup dried cranberries
2 tablespoons sugar
3 tablespoons boiling water
1 3/4 cups flour
1/2 cup cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/3 cup vegetable oil
1 tablespoon grated orange peel
Sugar for tops (optional)

In a small bowl, stir together the cranberries and 2 tablespoons sugar.  Using a hand chopper, chop the cranberries until they are as fine as you like.  Chopping them with the sugar is much easier than chopping just the cranberries, for the sugar keeps your chopper from sticking to the berries as much.  Stir in the boiling water. Let stand while proceeding with recipe.
 
Heat oven to 400º. Sift together flour, cornmeal, 1/3 cup sugar, baking powder, baking soda, and salt. In a large bowl, beat eggs lightly. Add milk and oil; beat until smooth. Stir in the orange peel and the
cranberry mixture. Stir in the sifted dry ingredients until just combined. 

Divide batter evenly among 12 greased muffin cups, filling 3/4 full. Sprinkle tops with sugar,  if desired. Bake at 400º for 15 to 20 minutes. Cool several minutes before removing from cups. 

Yield: 12 muffins.

I don't remember where this recipe came from, but it's been in my handwritten cookbook for years. When my mother-in-law worked nights, she often stopped by our house for breakfast. This was a favorite baked treat to serve to her with coffee.