A great recipe for your cast iron muffin pan.
2 1/2 c. flour
1 c. sugar
2 tsp. baking soda
1 stick butter (unsalted), melted and cooled
2 large eggs
3/4 c. orange juice
1 tbsp. grated orange peel
1 c. dried cranberries
1/4 c. sugar
1/2 tsp. ground cinnamon
In a medium bowl, stir together flour, sugar and baking soda; set aside.
In a separate bowl, stir in butter, eggs, orange juice and orange peel.
Stir liquid mixture into dry mixture until just combined. Stir in
cranberries. If using topping, stir together 1/4 cup sugar and cinnamon
in a small bowl. Spoon batter into 12 paper-lined muffin tins. Sprinkle
topping on top, if desired.
Bake at 350°F for 20 to 25 minutes or until lightly browned and a
toothpick inserted near the center comes out clean.
Makes 12 muffins or 6 larger ones