Orange-cranberry Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Bread | 6 | Servings | |
INGREDIENTS
| 1 | c | Self-rising flour |
| 1/4 | up to | |
| 1/2 | c | Sugar, I use 1/4 cup the OJ |
| adds sweetness too | ||
| Vanilla extract to taste | ||
| Cinnamon and nutmeg to taste | ||
| 1/3 | c | Dried cranberries |
| 1/2 | c | Orange juice |
INSTRUCTIONS
Date: Fri, 10 May 1996 06:09:46 -0700 (PDT) From: Piedmont Hospital <piedpro@CLASS.ORG> (Kathleen E. Desch MLS) Preheat oven to 350 degrees f. Combine dry ingredients first, then add remaining ingredients. Stir until blended, but not too long. Pour into six-muffin no-stick tin and bake for 25-30 mins. (or until toothpick comes out clean). This recipe doubles well, also. When I double it, I pour all the batter into a 6"x9" no-stick pan and bake for about 45 minutes. Then, I cut it into 12 squares. They keep 4-5 days in the refrigerator. FATFREE DIGEST V96 #130 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 356.8mg
Potassium: 95.6mg
Carbohydrates: 44.6g
Fiber: 2.7g
Sugar: 1.8g
Protein: 2.5g