Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Flour -- (rounded, |
\N \N | Baking/bre |
1⅓ cup | Rolled oats |
½ cup | Brown sugar -- (packed) |
¾ cup | Sugar |
2 teaspoons | Baking powder -- slightly |
\N \N | Rounded |
2 teaspoons | Baking soda -- slightly |
\N \N | Rounded |
¼ teaspoon | Salt |
2 \N | To 3 T |
2 larges | Eggs |
1¼ cup | Skim milk |
\N \N | (add a little bit more if |
\N \N | Mixture seems dry) |
2 teaspoons | Orange peel -- rounded |
1 teaspoon | Vanilla -- (or more) |
½ \N | Bag fresh cranberries -- |
\N \N | Chopped-coarsely |
\N \N | Prolly 2 cups chopped |
½ cup | Chopped nuts -- (opt) |
\N \N | Butter |
Preheat oven to 350. Spray 2 - 6 muffin (texas size) tins or several reg muffin tins. Throw all ingredients into a large bowl and stir till mixed well, then spoon into muffin tins and bake for 15-20 mins till golden brown. Great!
Recipe By : KTarb
From: Favorite Fruitcakes By Moira Hodg File