| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Muffins | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 3/4 | c | Packed brown sugar |
| 2 | ts | Baking powder |
| 2 | Eggs | |
| 2/3 | c | Orange juice |
| 1/3 | c | Vegetable oil |
| 1 | c | Cranberries; coarsely |
| 1 | c | Chopped pecans |
INSTRUCTIONS
In a large bowl, combine flour, brown sugar, and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Freeze muffins in freezer bags and thaw as needed. Makes: 1 dozen From: "Taste of Home" Magazine Posted to recipelu-digest Volume 01 Number 264 by [email protected] on Nov 17, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”