Cranberry Muffins

Ingredients:

2 cups flour;

1 tablespoon baking powder;

1/2 teaspoon baking soda;

1/4 teaspoon salt;

1 large egg;

3/4 cup sugar;

1/4 cup unsalted butter, softened but not melted;

1/2 teaspoon grated fresh ginger;

rind of one lemon grated;

rind of one orange, grated;

3/4 cup citrus juice (combined juice of 2 lemons and 2 oranges);

1 1/4 cup fresh or frozen cranberries;

2 tablespoon sugar.

Preparation:

Preheat oven to 400°F. Spray a muffin tin with cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk it all together. Set aside.

In a large bowl or stand mixer bowl, cream the sugar and butter together. (You can use the stand mixer paddle, a hand mixer, a pastry cutter, or if you're a little masochistic, two forks.) Add egg. Stir in. Add ginger, lemon zest, orange zest, and citrus juice. Stir. Slowly add the flour mixture, mixing until the batter is just moist. Gently stir in cranberries.

Split batter among the muffin tins. Top every one with a little sugar. Bake 15 to 20 minutes. Muffins should be golden brown and pass the toothpick test when finished. (Stick toothpick in center. If it comes out clean, you're good to go.) Remove pans from oven and let muffins cool in tin for a few minutes. Then, pry the muffins out and eat immediately, or let them come all the way down to room temperature.