| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New England |
Breakfast, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 6 |
tb |
Butter; melted |
| 1 |
lg |
Egg; lightly beaten |
| 2 |
ts |
Grated orange peel |
| 3/4 |
c |
Dried cranberries |
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
LHJ, MARCH 1995, PAGE172
Heat oven to 400. Grease 12 muffin-pan cups. Whisk buttermilk, melted
butter, egg and grated orange peel in medium bowl. Stir in berries. combine
flour, sugar, baking powder, baking soda and salt in large bowl. Add
buttermilk mixture to dry ingredients, stirring just until moistened. Spoon
into muffin cups. Bake 18 to 20 min. Serve warm.
Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Nov
25, 1998, converted by MM_Buster v2.0l.
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