Wild Cranberry Orange Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These would be nice to have on a Thanksgiving breakfast table. This came in an email this morning. I've never heard of bottled or canned cranberries before so when I make this I'm going to use 1 cup fresh cranberries chopped. Ingredients:
1 cup bottled cranberries or 1 cup canned cranberries, drained |
2 tablespoons orange peel, freshly grated |
2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup egg substitute |
1/2 cup orange juice |
1/2 cup vegetable oil |
1/2 cup pecans or 1/2 cup walnuts, chopped |
Directions:
1. Mix cranberries and orange peel, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, combine egg substitute, orange juice, and oil.
4. Add all at once to the flour mixture.
5. Fold in cranberries and nuts.
6. Spoon batter into greased or paper-lined muffin cups.
7. Fill muffins cups about 2/3 full.
8. Bake in a preheated 375 degree oven for 25 minutes or until done.
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