Ingredients
-
1/2
-
2
-
3
-
1/2
-
3
-
1
-
1
-
3
-
1/4
-
1
-
1/2
-
1/2
-
-
-
Directions
Cranberry and Nut Muffins, We love these muffins–especially for breakfast on the weekends! I found this recipe at cooks com a while ago and have made these several times since for friends and family who stay with us , Very good recipe but had to add more milk as batter was very thick and stiff Also, had to assume the extract was to be added with other liquids as it didn’t say, Great muffins!!! I made this as directed but didn’t have the orange zest used almond extract, melted butter, and walnuts I really enjoyed the tartness of the cranberries I made 16 muffins but next time will make only 12 larger ones Thanks for sharing! Made for PAC 2011
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Generously Butter a (or Spray With Non-Stick Spray) 12 Large or 16 Medium Muffins Pan. |
|
3
Done
|
Combine Chopped Cranberries With 1/2 Cup Sugar. |
|
4
Done
|
Whisk or Sift Together (sifting Will Make For Lighter Muffins), Flour, Baking Powder, Salt, and 3 Tablespoons Sugar. Beat Egg, Add Milk and Beat Well. Add Melted Butter or Shortening. Stir Quickly Into Dry Ingredients, Mixing Well Just Until Dry Ingredients Are Moistened, Some Lumps Will Remain. |
|
5
Done
|
Stir in Cranberries, Chopped Nuts, and Orange Peel (optional). |
|
6
Done
|
Bake at 400f For 20 or 25 Minutes. |
|
7
Done
|
Remove from Oven; Brush Muffin Tops With Melted Butter. Sprinkle With Coarse Sugar or Cinnamon Sugar, If Desired. |
