| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | St. Louis | Post1, St. louis p | 18 | Servings |
INGREDIENTS
| 4 | c | All-purpose flour |
| 2 | c | Granulated sugar |
| 1 | t | Salt |
| 3 | t | Baking soda |
| 1/4 | c | Butter -, 1/2 stick melted |
| 2 | Eggs, beaten | |
| 1 | c | Orange juice |
| 2 | c | Cranberries, cut in half |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt and baking soda together into bowl. In a separate bowl, beat together butter, eggs and orange juice. Add to flour mixture; stir just until blended. Stir in cranberries and pecans. Transfer batter to prepared pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Remove immediately from pans; let cool on rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18 to 24 muffins. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 491
Calories From Fat: 76
Total Fat: 8.8g
Cholesterol: 27.4mg
Sodium: 350.5mg
Potassium: 121.6mg
Carbohydrates: 99.8g
Fiber: 5.7g
Sugar: 23.7g
Protein: 4.2g