Yield: 6 Servings
|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, .