Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour -- (rounded, |
| Baking/bre | |
| 1⅓ cup | Rolled oats |
| ½ cup | Brown sugar -- (packed) |
| ¾ cup | Sugar |
| 2 teaspoons | Baking powder -- slightly |
| Rounded | |
| 2 teaspoons | Baking soda -- slightly |
| Rounded | |
| ¼ teaspoon | Salt |
| 2 | To 3 T |
| 2 larges | Eggs |
| 1¼ cup | Skim milk |
| (add a little bit more if | |
| Mixture seems dry) | |
| 2 teaspoons | Orange peel -- rounded |
| 1 teaspoon | Vanilla -- (or more) |
| ½ | Bag fresh cranberries -- |
| Chopped-coarsely | |
| Prolly 2 cups chopped | |
| ½ cup | Chopped nuts -- (opt) |
| 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