Cranberry Orange Muffins
Cranberry Orange Muffins
Author: Jill Wilkes
Ingredients
- 2 cups All Purpose Flour
- ½ cup Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Great Lakes Dried Cranberries
- 2 Tablespoons Freshly Grated Orange Peel
- ½ cup Pecans or Walnuts, Chopped
- 2 Eggs
- ½ cup Orange Juice
- ½ cup Vegetable Oil
Instructions
- Place cranberries in a bowl, cover with hot water and set aside.
- Grate orange peel and set aside.
- In large bowl, combine flour, sugar, baking powder and salt.
- In small bowl, combine egg, orange juice and oil. Add all at once to the flour mixture. Fold in drained cranberries, orange peel and nuts.
- Spoon batter into greased or paper-lined muffin cups. Fill muffin cups about ⅔ full. Bake in a preheated 375 F oven for 25 minutes or until done.
- (Yield: 12 small muffins)
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