Kats cranberry muffins
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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