Pink Cranberry Muffins...For A Cause

I heart pink.

And creating something pink that's for a good cause?...Well, that's even better.

The Beantown Baker is hosting the 5th Annual Power of Pink Challenge in which she is encouraging readers, bakers and bloggers everywhere to make something pink during the month of October to raise Breast Cancer Awareness.  Props to her! 

Breast Cancer has shown its ugly face in a few close family members of mine and, sadly, even taken a life.  So when I heard about this challenge I was on board.  

I knew immediately I had to use cranberries- they're starting to make their appearance this season and I was itching to break into a bag.  Instead of a traditional cranberry orange muffin, however, I chose to do a cranberry cranberry muffin (I subbed in cranberry juice for the orange) and added just a touch of pink food coloring to amp up the...pinkness.  The result: a tender, sugar-dusted sweet muffin with a dose of tart cranberries that pop in your mouth.  Yum.

If you are interested in participating in the Power of Pink Challenge, check out the Beantown Baker's Rules and get creative in the kitchen for a good cause!

Cranberry Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup cranberry juice

2 tablespoons butter or margarine

1/4 cup hot water

Pink food coloring (optional)

1 cup fresh or frozen cranberries

2 tablespoons sugar

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  In another small bowl, beat egg.  Add cranberry juice, butter, and hot water.  Add to flour mixture, stirring just until moistened.  Add a touch of pink food coloring, if you choose, and mix until blended.  Fold in cranberries.

Divide batter among 12 greased or lined muffin cups.  Sprinkle 1/2 teaspoon sugar over each muffin.  Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing to a wire rack.

Adapted from AllRecipes*.

*I found and printed this recipe a couple of years ago and can no longer find the link on AllRecipes.