Cranberry Muffins
INGREDIENTS:
1 1/2 c Unbleached Flour, Sifted 1/2 ts Ground Cinnamon
1/4 c Sugar 1 ea Large Egg, Slightly Beaten
1/4 c Brown Sugar, Packed 1/2 c Vegetable Oil
2 ts Baking Powder 1/2 c Milk
1/2 ts Salt 1/2 c Chopped Pecans
1 1/2 c Unbleached Flour, Sifted 1/2 ts Ground Cinnamon
1/4 c Sugar 1 ea Large Egg, Slightly Beaten
1/4 c Brown Sugar, Packed 1/2 c Vegetable Oil
2 ts Baking Powder 1/2 c Milk
1/2 ts Salt 1/2 c Chopped Pecans
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin.