In a large mixing bowl, combine flour, baking powder, salt, baking soda and sugar.
Blend in margarine.
Add eggs, water and orange juice concentrate.
With an electric mixer, beat batter at medium speed for 5 minutes.
Add pecans and cranberries.
Mix until well-distributed.
Fill lightly greased muffin tins with batter.
Bake in a preheated 350\u00b0 oven until a toothpick inserted near the center comes out clean, about 35 to 40 minutes.
Remove muffins from tins and cool completely on a wire rack.
Make 24 muffins.
2 to 15 minutes, until muffins are set and lightly browned
Combine Miracle Whip, orange juice, eggs and berries.
In separate bowl, combine remaining ingredients.
Stir wet mixture into dry ingredients.
Fill 12 greased or paper-lined muffin cups. Bake at 350\u00b0 for 20 to 25 minutes.
Let stand 10 minutes; remove from pan.
Makes 12 muffins.
Mix brown sugar, nuts and cinnamon.
Set aside.
Combine baking mix, white sugar, egg and water.
Beat for 1 minute until blended.
Spread batter in greased 9 x 9-inch square pan (it will be thick).
Sprinkle with nut mixture and spoon cranberry sauce over top.
Bake 20 to 25 minutes at 400\u00b0.
While warm, drizzle icing on top.
Yummy!
Drop a rounded tablespoonful of cranberry sauce into each cup. Top
yrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
Mix brown sugar, nuts and cinnamon. Set aside. Combine baking mix (biscuit), egg and water. Beat vigorously 1/2 minute.
Spread batter in greased square 9 x 9 x 2-inch pan. Sprinkle with nut mix. Spoon cranberry sauce over the top. Bake 20 to 25 minutes at 400\u00b0. While warm, spread with Confectioners Sugar Icing.
Combine cereal and milk, let stand for 5 minutes.
Add eggs and oil, mix well.
Combine dry ingredients, stir into cereal mixture just until moistened.
Fold in cranberry sauce.
Coat muffin cups with nonstick cooking spray, fill 2/3 full with mixture.
Bake at 400 degrees for 15 to 20 minutes or until a toothpick comes out clean.
Cool 5 minutes, remove from pan to a wire rack.
Yield:
1 dozen muffins.
rumbly. Set aside.
Make muffins: in a large bowl and
set aside.
FOR THE MUFFINS: Spray 12-cup muffin tin
wire rack and let muffins cool in the pan for
Cream margarine and sugar.
Add eggs one at a time.
Add dry ingredients alternating with sour cream.
Add vanilla.
Grease a tube pan.
Pour half the batter on the bottom.
Spread 1/2 of whole cranberry sauce on top.
Pour rest of batter and then rest of cranberry sauce.
Sprinkle with nuts.
Bake at 350\u00b0 for 50 to 55 minutes.
Prepare glaze.
Heat olive oil and butter in a medium skillet over moderate heat.
Add the celery and onion, and saute until tender.
Season with salt and pepper.
Crumble the muffins into the pan and combine with the vegetables.
Add herb of choice and chicken broth.
Cook stuffing 5 minutes, stirring occasionally. Serve immediately.
irst 8 ingredients for the Muffins in a large bowl and
ust until blended. Fold in cranberry sauce and nuts.
Spoon
Combine dry ingredients in a mixing bowl.
Add buttermilk, egg and cranberry sauce.
Stir well; do not beat.
Stir in nuts. Spoon batter into a well-greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan.
Bake at 300\u00b0 for 1 hour or until bread tests done.
In a small bowl, stir together first 3 ingredients; set aside. In a 4-quart saucepan, in hot butter, cook celery until tender. Add cranberry sauce mixture and remaining ingredients.
Toss to mix well.
Spoon into buttered 2-quart casserole dish.
Cover. Bake at 375\u00b0 for 30 minutes.
Makes 8 cups or 16 servings.
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.
ranberries, sugar and wine or cranberry juice; heat to boiling, stirring
Stir oil and sugar together until well mixed.
Beat in the egg and orange zest.
Stir in the cranberry sauce (canned or homemade) and milk.
In a separate bowl, mix together flour, salt, baking soda and baking powder.
Stir dry ingredients into wet, mixing just enough to moisten.
Fill paper lined muffin cups half full and bake at 400\u00b0F for 20-25 minutes.
(Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).