| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
|
Orange (I use a large navel orange with thick rind) |
| 3/4 |
c |
Dried cranberries |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
| 2/3 |
c |
Vegetable oil |
| 1 1/2 |
c |
Plus |
| 2 1/2 |
tb |
Flour |
| 1 |
c |
Plus |
| 2 |
tb |
Sugar |
| 1 1/8 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
The night before: Grate the orange rind. Squeeze the juice from the
orange. Mix the rind, juice, and cranberries in a bowl and refrigerate
overnight. Another option is to reconstitute the cranberries in the orange
juice by heating in the microwave for 1-2 minutes.
The next day: Preheat oven to 400 degrees. Mix the egg, milk and
vegetable oil in a small bowl. Sift together the flour, sugar, baking
powder, and salt in a large bowl. Add the cranberries (with the juice and
rind) to the flour mixture. Add the liquid mixture to the dry mixture. The
batter will be runnier than most muffin batters -- but that's the way it
should be. Fill 12 greased muffin cups (or use foil baking cups to line
the muffin cups) with the batter and bake for 25 minutes.
These muffins are very moist and tasty. The rather strange measurements
of flour and sugar are the result of my reducing the end result from 4
dozen muffins to 1 dozen.
JRS@VIRGINIA.EDU
(JANET R. STAROSTA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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