| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 2 | c | Cranberries |
| Picked over and coarsely chopped | ||
| 1 1/4 | c | Sugar |
| 1/2 | ts | Grated nutmeg |
| 2 | c | Unbleached white flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 | lg | Egg |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 1 | c | Low-fat milk |
INSTRUCTIONS
MAKES 16 OVO-LACTO The layer of cooked, spiced cranberries makes it hard to eat just one of these muffins. Preheat oven to 400 F Grease 16 standard-size muffin pan cups. In medium saucepan, combine cranberries, 1 cup of sugar and nutmeg and cook over medium- high hear, stirring, until sugar is dissolved, Cook mixture 5 minutes. Remove pan from heat. In large bowl, mix flour, baking powder, and remaining 1/4 cup sugar. In small bowl, mix egg, butter and milk and stir mixture into dry ingredients just until evenly blended. Divide half the batter among prepared muffin cups. Top with cranberry mixture, then cover with remaining batter. Bake until golden, 20 to 25 minutes. Let muffins cool in pan on wire rack for 5 minutes, then remove from pan to rack to cool completely. PER SERVING: 157 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 30G CARBS.; 28MG CHOL.; 76MG SOD.; 1 G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 104 Converted by MM_Buster v2.0l.
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