Cranberry Muffins

(24 servings)

  • 1 3/4 cups all-purpose flour - sifted
  • 3/4 teaspoon salt
  • 1/4 to 1/2 cup sugar - to taste
  • 2 teaspoons baking powder
  • 2 large eggs
  • 3/4 cup milk
  • 2 to 4 Tablespoons butter - melted
  • 1 cup fresh or frozen cranberries - chopped
  • 1 teaspoon grated orange rind
  • 1 cup pecans - chopped
Combine flour, salt, sugar and baking powder in bowl. In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture.

Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely. Fill 24 well-greased muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.

The toothpick test is a good way to tell if they are done. Insert a toothpick into the center of a muffin. If it comes out clean (no batter) then the muffins are done.

You can use fresh or thawed frozen cranberries. Pecans and a hint of grated orange peel add even more flavor.

Mr Breakfast would like to thank lexani97 for this recipe.

Recipe number 529. Submitted 9/13/2002.