| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads – qu, Citrus |
24 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Orange juice |
| 1/4 |
c |
Grand Marnier liqueur |
| 3/4 |
c |
Canola oil |
| 2 |
c |
Chopped cranberries |
| 2 1/2 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Chopped orange zest |
| 4 |
|
Egg whites |
INSTRUCTIONS
Preheat oven to 400=B0. Combine the orange juice, Grand Marnier, and the
oil and set aside. In a large bowl, combine the flours, sugar, baking
powder, salt and orange zest. In another large bowl, beat the egg whites
until frothy. Combine the juice mixture with the beaten egg whites. Add the
egg mixture and the cranberries to the flour mixture, stirring just until
moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that
have been lined with paper cups. Bake for 25 minutes or until golden brown
and puffed.
Recipe By : Diane Mott Davidson, Killer Pancakes
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 19:35:36 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : MCformatting and posted by bobbi744@sojourn.com
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