Cranberry Muffins | 1. | For topping: Combine orange peel, sugar, |
Yield: About 2 dozen muffins | ||
Topping: |
| cinnamon, and chopped nuts in small bowl. Set |
1 teaspoon grated orange peel |
| aside. |
1/4 cup sugar | 2. | For muffins: Combine flour, sugar, and baking |
2 teaspoons cinnamon |
| powder in large mixing bowl. Combine milk, oil |
1/4 cup chopped nuts |
| and egg. Add to combined dry ingredients. Mix |
Muffins: |
| until just blended. Fold in cranberries, nuts and |
2 cups |
| orange peel. |
1/2 cup sugar | 3. Spoon 2 tablespoons of batter into each cup in | |
1 tablespoon baking powder |
| plastic muffin tray (or 6, 6 oz. glass custard |
1 cup milk |
| cups) lined with paper liners. Arrange 6 muffins |
1/4 cup vegetable oil |
| in circle, in oven, if using custard cups. |
1 egg, beaten | 4. Cook | |
1 cup coarsely chopped cranberries |
| 2 1/2 minutes, or until tops spring back when |
1/2 cup chopped nuts |
| lightly pressed with finger. Sprinkle with 1 |
2 teaspoons grated orange peel |
| teaspoon topping over muffins halfway through |
|
| cooking time. Remove muffins from tray or |
|
| custard cups and place on cooling rack |
|
| immediately. Repeat with remaining muffins. |
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Yield: 1, | 1. | For topping: Combine flour, sugar and |
Topping: |
| cinnamon in small bowl. Cut in butter or |
1/2 cup |
| margarine until crumbly. Stir in nuts. Set aside. |
1/2 cup sugar | 2. | For cake: Cream sugar and butter in large |
1 1/2 teaspoons cinnamon |
| mixing bowl. Beat in egg and sour cream, until |
3 tablespoons butter or margarine, softened |
| smooth. |
1/2 cup chopped nuts | 3. | Combine flour, baking powder and baking soda |
Cake: |
| in small bowl. Add to creamed mixture, beating |
1/2 cup sugar |
| until |
1/2 cup butter or margarine | 4. | Pour half of batter into greased 9 x |
1 egg |
| or 8 x 8 x |
1/2 cup dairy sour cream |
| for 7 to 11 minutes, or until toothpick inserted in |
1 cup |
| center comes out clean.* Sprinkle remaining |
1/2 teaspoon baking powder |
| topping evenly over batter halfway through |
1/4 teaspoon baking soda |
| cooking time. |
1 cup blueberries, fresh or frozen, thawed |
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* Turn
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