Orange-cranberry muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Self-rising flour (up to) |
| ½ | cup | Sugar (I use 1/4 cup; the OJ adds sweetness; too) |
| Vanilla extract to taste | ||
| Cinnamon and nutmeg to taste | ||
| ⅓ | cup | Dried cranberries |
| ½ | cup | Orange juice |
Directions
Date: Fri, 10 May 1996 06:09:46 -0700 (PDT) From: Piedmont Hospital <piedpro@...> (Kathleen E. Desch MLS) Preheat oven to 350 degrees f. Combine dry ingredients first, then add remaining ingredients. Stir until blended, but not too long. Pour into six-muffin no-stick tin and bake for 25-30 mins. (or until toothpick comes out clean).
This recipe doubles well, also. When I double it, I pour all the batter into a 6"x9" no-stick pan and bake for about 45 minutes. Then, I cut it into 12 squares. They keep 4-5 days in the refrigerator.
FATFREE DIGEST V96 #130
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Apple cranberry muffin
- Apple cranberry muffins
- Cranberry apple muffins
- Cranberry muffins
- Cranberry orange muffins
- Cranberry orange muffins #1
- Cranberry orange muffins #2
- Cranberry orange muffins #3
- Cranberry orange muffins #4
- Cranberry orange muffins (durbeck)
- Cranberry-citrus muffins
- Cranberry-orange muffins
- Orange cranberry flax muffins
- Orange cranberry muffins
- Orange-bran muffins
- Orange-currant muffins - bon appetit
- Orange-nut muffins
- Orange-raisin muffins
- Quick cranberry muffins
- Very cranberry muffins