| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 10 | servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 1 | c | Milk |
| 1/4 | c | Butter; melted |
| 1 | c | Cranberries* |
INSTRUCTIONS
*Cranberries may be fresh or frozen, thawed & well drained Combine the dry ingredients in a bowl. Combine the rest EXCEPT for the cranberries. Add liquid ingredients to the dry ones & stir just until moistened. Gently fold in cranberries. Fill sprayed muffin cups almost full. Bake at 375' for 20-25 minutes or until top springs back when lightly touched. Makes 10-12 muffins. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 01, 1999, converted by MM_Buster v2.0l.
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