Fresh Cranberry Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup halved fresh cranberries 3 tablespoons sugar 2 cups sifted flour
3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda
3/4 teaspoon salt 1/2 cup chopped walnuts 1 teaspoon freshly grated orange peel
1 egg, well beaten 1/2 cup freshly squeezed orange juice 1/4 cup melted margarine
1/4 cup milk



1 Preheat oven to 425 degrees F. Grease generously a 12-muffin muffin pan. In a small bowl, sprinkle cranberry halves with 3 tablespoons sugar. Set aside. Combine flour, 3/4 cup sugar, baking powder, baking soda and salt. Sift together into a large bowl. Add cranberries, walnuts and orange peel; blend thoroughly. Combine egg, orange juice, margarine and milk. Add to flour mixture all at one time. Mix just until dry ingredients are well moistened. Spoon into prepared muffin pan; fill cups two-thirds full. Bake 18 to 20 minutes or until muffins are lightly browned and test done. Cool muffins in pan 5 minutes before removing. Serve hot.

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