| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breads, Breakfast, Bbs |
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 |
Flour |
| 2 1/2 |
tb |
Flour |
| 1 |
c |
Sugar |
| 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.
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.
From: April Roche Date: 11-02-93 From: Nancy Coleman
Date: 08-28-94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”