orange-cranberry muffins

Categories
Bread
Yield
6 Servings
MeasureIngredient
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

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, .

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