Cranberry Orange Nut Muffins
|Non stick cooking spray||1 Tablespoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Corn oil||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Cranberries||1 Cup (16 tbs), chopped (Fresh Or Frozen)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 400°F.
Spray 12 (2 1/2-inch) muffin pan cups with cooking spray.
In medium bowl, combine flour, sugar, baking powder and salt.
In large bowl, combine eggs, corn syrup, orange juice, corn oil and orange peel.
Stir in flour mixture until well blended.
Stir in cranberries and walnuts.
Spoon into prepared muffin pan cups.
Bake 18 to 20 minutes or until lightly browned and firm to the touch.
Cool in pan on wire rack 5 minutes; remove from pan.