These sweet and chewy Dried Cranberries make a wonderfully tasty snack. Their brilliant color and added nutrition make them a wonderful enhancement for your favorite muffins, salads and desserts.
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Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Cranberry Breakfast Muffins
Preheat oven to 375°F. Place twelve foil muffin liners into a muffin pan, set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add Cranberries and mix lightly with batter. Pour batter into prepared muffins tins. Bake 20-25 minutes.
Note: These muffins will rise only slightly above the muffin pan.
Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired.
Yield: 12 regular size muffins
Cranberries, sugar, sunflower oil (to prevent sticking).
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen