• 1 ¼ cups sugar
  • 2 teaspoons baking powder
  • ¼ cup butter or margarine 1/4 teaspoon salt
  • 2 eggs
  • 2 cups flour
  • ½ cup cranberry orange juice
  • 2 cups fresh or frozen cranberries, coarsley chopped


Preheat oven to 350∞F, grease muffin tins. Using an electric mixer, beat sugar and butter together in a medium bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice
drink to the butter mixture. Stir in cranberries. spoon into muffin cups, filling 3/4 full with batter. Bake 20 minutes or until golden brown.

Baked Goods, Breakfast, Low Cholesterol, Low Fat, Low Saturated Fat, Muffins
MacGourmet downloadMary's Harvest Muffins. To import, drag image to your MacGourmet recipe box.