Food recipes
Cranberry Nut Muffins
Cranberry Nut Muffins Ingredients: wheat flour, white, all-purpose, unenriched cock brand, palm sugar, salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda...
Cranberry Nut Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
cock brand, palm sugar,
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
cranberries, dried, sweetened
nuts, pecans
tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat your oven to 400 F. Grease the wells and top of a 12-count standard size muffin tin or use paper liners but still grease the top surface of the pan.
Whisk all of the dry ingredients (flour through nuts) in a large bowl.
Set aside.
Whisk together the juice, oil and vanilla in another bowl.
Pour the wet ingredients into the dry ones and stir until everything is moistened but dont over mix.
Spoon the batter into the muffin tin.
Bake for 18-20 minutes then remove the pan from the oven.
Let them cool in the tin for a few minutes before removing them.
Adapted from a King Arthur recipe.
Ingredients:
wheat flour, white, all-purpose, unenriched
cock brand, palm sugar,
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
cranberries, dried, sweetened
nuts, pecans
tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
vanilla extract
Directions:
Preheat your oven to 400 F. Grease the wells and top of a 12-count standard size muffin tin or use paper liners but still grease the top surface of the pan.
Whisk all of the dry ingredients (flour through nuts) in a large bowl.
Set aside.
Whisk together the juice, oil and vanilla in another bowl.
Pour the wet ingredients into the dry ones and stir until everything is moistened but dont over mix.
Spoon the batter into the muffin tin.
Bake for 18-20 minutes then remove the pan from the oven.
Let them cool in the tin for a few minutes before removing them.
Adapted from a King Arthur recipe.