Orange-cranberry Muffins Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Self-rising flour,
1/4: -, up to
1/2 cup: Sugar (I use 1/4 cup, the OJ adds sweetness; too)
Vanilla extract to taste,
Cinnamon and nutmeg to taste,
1/3 cup: Dried cranberries,
1/2 cup: Orange juice,
Directions:
Date: Fri, 10 May 1996 06:09:46 -0700 (PDT)
From: Piedmont Hospital (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 Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
From: Piedmont Hospital
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 Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Bread