There’s an abun­dance of cran­ber­ries in our area dur­ing fall, and this recipe is one of my fa­vorite ways to use them. Friends al­ways love it when I give these as a gift.

Simple & Delicious - - FRONT PAGE - —Ronni Du­four, Le­banon, CT

Prep: 15 min. • Bake: 20 min. Makes: 11/2 dozen

2 cups all-pur­pose flour 1 cup sugar 11/2 tsp. bak­ing pow­der 1 tsp. ground nut­meg 1 tsp. ground cin­na­mon 1/2 tsp. bak­ing soda 1/2 tsp. ground gin­ger 1/2 tsp. salt 2 tsp. grated or­ange zest 1/2 cup short­en­ing ³/₄ cup or­ange juice 2 large eggs, lightly beaten 1 Tbsp. vanilla ex­tract 11/2 cups coarsely chopped cran­ber­ries 11/2 cups chopped pecans

1. In a large bowl, com­bine the flour, sugar, bak­ing pow­der, nut­meg, cin­na­mon, bak­ing soda, gin­ger, salt and or­ange zest. Cut in short­en­ing un­til crumbly. In a small bowl, com­bine or­ange juice, eggs and vanilla. Stir into dry in­gre­di­ents just un­til moist­ened. Fold in cran­ber­ries and nuts.

2. Fill 18 greased or pa­per-lined muf­fin cups two-thirds full. Bake at 375° for 18-20 min­utes or un­til a tooth­pick in­serted in the cen­ter comes out clean. Cool in pans for 10 min­utes be­fore re­mov­ing to wire rack. Serve warm.

1 MUF­FIN 231 cal., 13g fat (2g sat. fat), 24mg chol., 141mg sod., 26g carb. (13g sug­ars, 2g fiber), 3g pro.

Cran­berry Muffins

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