| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads | 18 | Servings | |
INGREDIENTS
| 1 1/3 | c | Flour |
| 1 | ts | Baking soda |
| 1 1/4 | ts | Salt |
| 3/4 | c | Sugar |
| 1 | Orange; grated peel only | |
| 6 | tb | Butter; cut into 1" pieces |
| 2 | lg | Eggs |
| 1 | Orange; Juice only | |
| 1 1/4 | c | Fresh cranberries, chopped |
| 1 | c | Walnuts or pecans, chopped |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack. Makes 1 Loaf or 18 Muffins NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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