For the Media
Please Holiday Guests with Cranberry Orange Muffins
NASHVILLE, Tenn., December 2006 A basket of beautiful Cranberry Orange Muffins is the perfect addition to a holiday breakfast or brunch. Self-rising flour simplifies the measuring, so they are easy to stir up and bake in just a few minutes.
Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.
Cranberry Orange Muffins
2 cups Martha White® Self-Rising Flour
1/2 cup sugar
1 teaspoon grated orange peel
3/4 cup milk
1/3 cup melted butter
1 egg
1 cup chopped fresh cranberries
1/2 cup chopped walnuts, optional
Heat oven to 400° F. Line 12 muffin cups with paper baking cups or grease cups. In medium bowl, combine flour, sugar and orange peel; mix well.
In small bowl, combine milk, butter and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Fold in cranberries and walnuts. Fill muffin cups 2/3 full.
Bake at 400° F. for 18 to 20 minutes or until golden brown.
8 muffins