Breads, Breakfast

CRANBERRY SWIRL MUFFINS

  • 1/4 cup Crisco
  • 1/2 cup Sugar
  • 2 Egg whites
  • 1 1/2 cups Flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt (optional)
  • 3/4 cup Milk
  • 1/2 cup Cranberry-Raspberry Sauce

    • 1. Preheat oven to 400°. Grease 12 medium muffin cups or use foil or paper liners.

    2. Cream Crisco and sugar with a fork in medium bowl until blended. Add egg whites. Beat until fairly smooth. Stir in flour, baking powder, salt (if used) and milk until just mixed. Add cranberry-raspberry sauce. Fold and swirl through batter.

    3. Spoon batter evenly into muffin cups, filling about 3/4 full.

    4. Bake for 21-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Serve warm or at room temperature.

    Makes 1 dozen

    Source: Crisco Shortening

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!