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 I like to use whole wheat pastry flour for the muffins for extra nutrition, but all-purpose is fine too. |
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HOLIDAY BRUNCH MENU:
Cranberry Orange Nut Muffins
Bacon
Sweet Potatoes/Yams
Coffee or Cocoa
(Slice leftover cooked sweet potatoes or yams with skins intact, and fry briefly in bacon drippings or butter; serve with a light sprinkle of brown sugar.)
Ingredientes
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoons grated orange peel
- 2 cups whole wheat pastry flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coarsely chopped cranberries
- 1/2 cup chopped walnuts
Direcciones
- Heat oven to 400 degrees. Grease a 12-cup medium muffin pan very well, or line with paper baking cups.
- In large bowl, beat milk, oil, egg and orange peel with wire whisk until well mixed.
- In medium-size bowl stir together flour, sugar, baking powder and salt.
- Add flour mixture all at once to milk mixture and stir just until flour is moistened.
- Fold in cranberries and walnuts. Divide batter evenly among muffin cups.
- Bake 15-20 minutes or until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 63 | 36% |
| Total Fat 7.26g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 19mg | 6% |
| Sodium 320mg | 13% |
| Potassium 127mg | 4% |
| Total Carbs 25.04g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.68g | 6% |
| Protein 4.12g | 7% |
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