A sweet treat that incorporates sweet with tangy. You'll love these as a loaf or as muffins. A snack, or a breakfast item.
Heat the oven to 400 degrees F. For cranberry muffins, line 12 muffin cups with paper liners or coat with nonstick cooking spray. For cranberry bread, coat bread pan with nonstick cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Stir well. Add the chopped cranberries to the dry mixture and continue stirring.
In a medium bowl, combine butter, milk, rind, egg and vanilla extract. Mix well with a wire whisk. Add to the dry mixture making sure to stir until moist.
For muffins: Spoon batter into 12 muffin cups and bake at 400 degrees for 18 minutes.
For loaf: Spoon batter into prepared bread pan and bake at 400 degrees for 30 minutes or until toothpick inserted in the center comes out clean. Remove from pans to cool on cooling rack. Cool completely before adding glaze.
Glaze: In a small bowl mix together glaze ingredients until smooth. If your glaze seems too thick, add a pinch more milk until it becomes a nice consistency. Drizzle the glaze over the loaf/muffins and let it set before slicing.