Polka Dot Muffins
|Chopped cranberries/Frozen cranberries, thawed 250 ml||1 Cup (16 tbs)|
|Orange zest||1 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Orange juice||125 Milliliter|
|Vegetable oil||25 Milliliter|
|Biscuit mix||2 Cup (32 tbs)|
In a bowl combine cranberries, 1/2 cup (125 mL) sugar and orange zest.
In another bowl, combine egg, 1/4 cup (50 mL) sugar, orange juice and oil.
Add biscuit mix and stir just until moistened.
Fold in cranberry mixture.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 25 minutes or until browned.
HINT: Try this for a quick and easy supper.
Kids, especially, will love it! Muffin-Tin Supper: Grease 2 large size muffin pans.
Fill one with corn muffin mix and prepare as directed on the package.
Fill the other with corned-beef hash.
Make an indentation in center of hash mound and drop an egg into it.
Bake at temperature recommended for muffins.