| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New England | Breads, Breakfast | 1 | Servings |
INGREDIENTS
| 1 | c | Buttermilk |
| 6 | T | Butter, melted |
| 1 | Egg, lightly beaten | |
| 2 | t | Grated orange peel |
| 3/4 | c | Dried cranberries |
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
INSTRUCTIONS
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 <nlberry@prodigy.net> on Nov 25, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3609
Calories From Fat: 753
Total Fat: 85.5g
Cholesterol: 379mg
Sodium: 3756.6mg
Potassium: 958mg
Carbohydrates: 671.4g
Fiber: 35.8g
Sugar: 113.3g
Protein: 41g