Cranberry-Orange Muffins

Demonstrated by: Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide.
Quick and Healthy Recipes - January 1, 1995.

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Ingredients:

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

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.

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