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from "U.S.A. Cookbook" by Sheila Lukins

Light and delicate, yet pungent with the tart bite of autumn's cranberries, these seasonal muffins really hit their mark with breakfast coffee or afternoon tea. They can also be a pleasant surprise in a basket of mixed breads served with a New England boiled dinner.

Makes 12 muffins

2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon fresh lemon juice
1 cup fresh cranberries
1/2 cup coarsely chopped walnuts
1 teaspoon finely grated lemon zest

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1. Preheat the oven to 400°F. Grease 12 regular muffin cups or line them with paper liners.
2. Combine the flour, sugar, baking powder, and salt in a bowl. Mix well and set aside.
3. In another bowl, beat the eggs lightly. Stir in the buttermilk, melted butter, and lemon juice.
4. Add the egg mixture to the dry ingredients, and mix until just combined. Fold in the cranberries, walnuts, and lemon zest.
5. Fill the muffin cups evenly with the batter. Bake in the center of the oven until a wooden pick inserted in the center comes out just clean, 20 minutes.
6. Cool the muffins in the pan on a rack for 15 minutes. Then un-mold them onto a rack to cool completely.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.49/ea
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
  Lemons - $0.99/ea Save! 5 for $4.50
  Just FreshDirect Raw Walnut Halves and Pieces - $12.99/ea
  Local Fresh Pine Barrens Cranberries - $4.99/ea
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Davis Double Acting Baking Powder - $3.69/ea
  Morton Regular Salt - $1.19/ea
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
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