Cranberry-Walnut Muffins

Cranberry-Walnut Muffins

Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Makes 12 muffins

1/2 cup boiling water
1/4 cup golden raisins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup packed dark brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
1/4 cup granulated sugar

Preheat oven to 400F. Spray a 12-cup muffin tin with vegetable cooking spray or line with paper liners. Set aside. In a small bowl, pour boiling water over raisins. Let water cool, drain raisins, and reserve.

In a medium bowl, combine flour, baking powder, ginger, salt, and baking soda; mix well. In a large mixing bowl, using an electric mixer set on medium speed, beat brown sugar and butter until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low; gradually add milk, beating until well blended. Add flour mixture to butter mixture and stir until a lumpy batter forms. Do not overmix. Stir in cranberries, walnuts, and reserved raisins.

Divide batter among prepared muffin cups, filling each about 2/3 full. Sprinkle granulated sugar over each muffin. Bake until tops are lightly golden, about 20 to 25 minutes. Place pan on a wire rack and cool slightly. Turn muffins out onto rack and cool completely.

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