In response to COVID-19, Cranberry-Orange Mold
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup skim milk
- 1/4 cup salad oil
- 1 teaspoon grated orange rind
- 1 egg, slightly beaten
- 1 cup fresh or frozen cranberries, coarsely chopped
Cranberry-Orange Muffins
Demonstrated by: Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide.
Quick and Healthy Recipes - January 1, 1995.
Ingredients:
Directions:
Preheat electric oven to 400°F. Spray muffin pans with non-stick cooking spray. In a bowl, combine flour, sugar, baking powder, and salt. Combine milk, oil, orange rind, and egg. Stir into flour mixture; do not overbeat. Gently fold in cranberries. Spoon into prepared pans. Bake for 25 minutes or until golden brown. Makes 12 muffins.
