As we approach the Holiday season, remember that staying at a bed and breakfast can help make your travel plans more stress-free. At C. W. Worth House we start out each morning meal with fresh-ground coffee or tea, juice, fresh fruit cup and warm homemade muffins. Try this easy recipe or see our Holiday Special and come stay with us now through January 10th and get the R&R you deserve. I promise I will make these muffins.
Makes 1 dozen muffins
½ C. butter
¾ C. sugar
½-2/3 C. eggnog (or orange juice)
1 T. orange zest (optional)
2 C. flour
21/2 t. baking powder
½ t. salt
½ t. baking soda
1 t. vanilla
2 cups cranberries (frozen)
Chop frozen cranberries in food processor until chopped to consistency for muffins, chunky, not mushy.
In a medium bowl, cream butter and sugar. Add eggs, one at a time. Add vanilla and blend.
In another bowl, sift dry ingredients. Add dry ingredients alternately with eggnog/OJ to egg mixture.
Stir cranberries into batter, just until blended.
Fill greased muffin tins ¾ full with batter. Hint: We use a large ice cream scoop.
Bake at 375 degrees for 18-20 minutes until lightly brown on top and spring back when touched.