| 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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