02-24-2005, 01:34 PM
[font "Arial"][size 4][/size][/font]1 3/4 cups sifted flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans
Combine flour, salt, sugar and baking powder in bowl.
In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.
Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.
Makes 24.
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans
Combine flour, salt, sugar and baking powder in bowl.
In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.
Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.
Makes 24.