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Show Cranberry-Orange Muffins A second call to breakfast won't be necessary when you serve Cranberry-Orange Muffins with the morning juice and coffee. Ths aroma of freshly baked quick breads rouses even the most deter, mined late riser. Eound out the breakfast menu . with orange uice, soft-cooked eggs, bacon, milk and coffee. Delicious as plain muffins and biscuits are, explore the possl-iilities possl-iilities of adding other foods, as in these Cranberry-Orange Muffins. Fruits or vegetables add flavor as well as extra nutrients to your favorite hot breads, which are basically nutritious when made with enriched flour.' Much of the dally requirement of thiamine, niacin, riboflavin and Iron is supplied by four or more servings of enriched bread products each day. Remember, too, hot breads are traditional at breakfast, but they are equally appreciated for lunch, dinner or it snack. time. CRANBERRY-ORANGE MUFFINS 12 muffins 1 cup coarsely chopped fresh 1 teaspoon salt cranberries. 1 egg, beaten Yz cup sugar t cup mk 2 cups sifted enriched flour 3 tablespoons melted 3 tablespoons sugar shortening or oil 1 tablespoon baking powder 1 tablespoon grated orange rind Grease medium-sized muffin pan. Preheat oven to 425. In small bowl combine cranberries and cup sugar. Allow to stand while, preparing muffin batter. Into medium-sized mixing bowl sift together to-gether flour, 3 tablespoons sugar baking powder and salt. Blend together egg, milk, shortening or oil and orange rind. Add liquid ill at once to flour mixture, stirring only until flour is moistened. Stir in cranberries with last few strokes. Fill muffin cups full. Bake 20 to 25 minutes, or until golden brown. If you don't sift and in the absence of other directions, spoon flour directly from container into a one-cup dry measure, level off, then remove two level tablespoonfuls, according to USDA recommendations. NOTK: If self-rising flour is used, omit baking powder and salt |