SKD12/29/11




Tender, sweet and tart!






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8037





















  • SKD











INGREDIENTS













  • 2 cup all purpose flour










  • 1 cup sugar










  • 3 tsp baking powder










  • ½ tsp salt










  • 2 eggs










  • ¾ cup milk










  • ½ cup vegetable oil










  • ¼ cup lemon juice










  • 1 cup fresh or frozen cranberries










  • ⅓ cup slivered almonds, toasted










  1. In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and lemon juice. Stir into dry ingredients just until moistened. Fold in cranberries.



  2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds.



  3. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.















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