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1 3/4 cups all-purpose flour
5 Tbsp. Sugar
2 tsp. Baking powder
1 beaten egg
¾ cup orange juice
1/3 cup cooking oil
1 cup fresh cranberries, coarsely chopped
Spray muffin cups with nonstick spray coating.
In medium bowl stir together flour 2 Tbsp. sugar, baking powder, and ½ Tsp. salt.
Make a well in center.
In small bowl, combine egg, orange juice and oil; add all at once to flour mixture.
Stir just till moistened (batter will be lumpy).
Toss cranberries with 2 Tbsp. sugar; gently fold into batter.
Fill prepared cups ¾ full. Sprinkle muffin tops with remaining sugar.
Bake in a 400 degree oven 18 to 20 minutes or till golden. Remove from cups, serve warm.
More Squire Smith Inn Recipes:
Grandma’s Chocolate Chip Cake
| Mrs. Walsh’s Scrumptious Crumb Cake
| Pa’s Blueberry Muffins
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