Cranberry-Orange Muffins

These muffins were inspired by a recipe for cranberry bread in the November issue of Everyday Food. The orange zest is my addition; it's a perfect partner for the tart cranberries. After I made the muffins, I decided some Orange Buttercream would be the perfect topper. This is a keeper!

Cranberry-Orange Muffins
4 Tbsp. butter, melted
2 cups all-purpose flour
1 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
3/4 cup buttermilk
1 tsp. orange zest
1 bag fresh cranberries
Orange Buttercream (optional)

1. Stir together all ingredients. Pour into lightly greased muffin cups.
2. Bake at 350° for 30 minutes or until done. Cool in muffin cups 10 minutes; remove from pans, and cool completely. Top with Orange Buttercream, if desired.

Orange Buttercream
1/4 cup butter, softened
8 oz. powdered sugar
2 Tbsp. orange juice

Mix together all ingredients until spreading consistency.