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Cranberry Or Blueberry Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cranberry Or Blueberry Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014
Here is a versitile recipe that can be two recipes. Very simple and quick to make everyone's favorite muffin.Clean up will be easy after baking these.

Ingredients:

1 3/4 Cups Flour seasoned salt/pepper
3/4 Teaspoon Salt (I used reduced sodium)
1/3 Cup Sugar (up to 6)
2 Teaspoons Baking Powder
2 Unit Eggs separated, plus 2 egg yolks
1/4 Cup Butter melted
3/4 Cup Milk (evaporated is best)
1 Cup Fresh Blueberries or 1 c canned blueberries;drained or or
1 Teaspoon Orange or lemon rind
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Directions:

1. Sift dry ingred.

2. together. Beat eggs in a separate bowl. Add butter and milk to the eggs.

3. Combine the liquid and the dry ingred. with a few strokes.

4. Fold into the batter, before the dry ingred.

5. are completely moist--either the blueberries or the cranberries.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners, Oranges allergies.
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