Cranberry Muffins

Paula has been baking again!

Cranberry Muffins

Cranberry Muffins

  1. 1 3/4 Cups Flour
  2. 1/2 Cup Sugar
  3. 2 Teaspoon Baking Powder
  4. 2 Eggs (Jumbo)
  5. 3/4 Cup Milk
  6. 4 Tablespoons melted butter
  7. 1 Cup chopped Cranberries (Fresh or Frozen)
  8. 1 Teaspoon Grated Orange Rind
  9. 1 Cup Pecans, chopped (optional)
  1. Combine flour, sugar and baking powder in large bowl.
  2. In separate bowl, beat eggs.
  3. Add milk and butter to eggs.
  4. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.
  5. 24 well-greased muffin tins, or use cupcake papers to line tins. Fill tins two-thirds full.
  6. Bake at 350 degrees for 20 to 25 minutes

Paula has this knack for baking things like this. Easy and quick and really good. I assume you can substitute Cranberry's here for Blueberries etc. (and I love Blueberry Muffins... hint, hint!) But cake is OUT for me after the Bar Mitzvah. Otherwise I will really look like the Teddy Bear in the picture. Try these muffins. Easy, quick and yummy!

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You are right, you may substitute blueberries for the cranberries.

If you use blueberries,keep in mind you should also change the orange rind to lemon rind.

Muffins are great because there is hardly any prep time, they cook quick and are easy to make in a pinch.

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