Orange cranberry muffins
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Orange cranberry muffins
  Orange    Cranberry    Muffins    Breakfast  
Last updated 6/12/2012 12:45:36 AM. Recipe ID 5483. Report a problem with this recipe.
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      Title: Orange cranberry muffins
 Categories: Breads, Breakfast, Bbs
      Yield: 12 Servings
 
      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
 




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Recipe ID 5483 (Apr 03, 2005)

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