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Cranberry Muffins

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  • Ready in: 25 min.
  • Serves: 8
  • Complexity: very easy
  • kcal: 136
Cranberry Muffins

Ingredients

  • 1 1/2 cups chopped fresh or frozen cranberries
  • 1 1/4 cups sugar, divided
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup chopped pecans or walnuts
  • 1 tablespoon grated orange peel

Directions

  1. Toss cranberries with 1/4 cup of sugar in a bowl; set aside.

  2. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.

  3. Cut in butter until mixture resembles coarse crumbs.

  4. Combine eggs with milk; stir into flour mixture until just moistened.

  5. Gently fold in nuts and orange peel and cranberries.

  6. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes.  Makes about 18 muffins.

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