Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
