| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive01 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Cranberries; picked over, rinsed |
| 1 1/4 |
c |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Grated orange rind |
| 1 |
lg |
Egg |
| 1/2 |
|
Stick Unsalted butter – (1/4 cup); melted, cooled |
| 1 |
c |
Milk |
INSTRUCTIONS
In a saucepan combine the cranberries, 1 cup of the sugar, and the
nutmeg, cook the mixture over moderately-high heat, stirring, until
the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer
the mixture, uncovered, stirring, for 3 minutes and let it cool. Into
a bowl sift together the flour, the baking powder, the remaining 1/4
cup sugar, and salt. In another bowl whisk together the egg, butter
and milk, add the mixture to the flour mixture, and stir the batter
until it is just combined. Divide the cranberry mixture among 12
well-buttered 1/2-cup muffin tins, top it with the batter, and bake
the muffins in the middle of a preheated 400 degree oven for 25
minutes, or until they are golden. Let the muffins cool in the tins
for 2 minutes and invert them onto a rack. This recipe yields 12
muffins.
Recipe Source: COOKING LIVE with Sara Moulton Recipe developed from
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8790 broadcast
01-02-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-07-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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