Cranberry Muffins with Butter Sauce

This was a delicious way to use up cranberries in the fall or empty out the freezer of the ones still in there. We would always want to lick the spoon. My family loves things like butter, and these muffins go really well with the sweet butter sauce to because it complements the cranberries in the muffin.


Muffins

3 tbsp butter, room temperature
1 c sugar
½ c water
½ c evaporated milk*
2 c flour
1 tsp salt
1 tsp baking soda
2+ c whole cranberries

Preheat oven to 350°. Prepare muffin pan with paper muffin liners. Sift together the flour, salt, and baking soda. Combine the butter, sugar, water, and evaporated milk. Mix the dry mixture in with the wet until combined. Pour batter into liners until approximately ¾ full and bake for 25 minutes.


Butter Sauce

1 c butter
1 c evaporated milk
2 c sugar
2 tsp vanilla

Mix all the ingredients together and bring to a boil stirring often. While the muffins are still warm pour the warm sauce over broken up muffins.

*The 12 ounce can of evaporated milk is equal to 1 ½ c. For each batch that you make you need one can.