Cranberry Orange Nut Muffins
A breakfast treat.
Prep Time: 20 minutes
Bake Time: 18 to 22 minutes
Yield: 12 muffins
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons Argo® Baking Powder
1/2 teaspoon salt
2 egg slightly beaten
1/2 cup Karo® Light Corn Syrup
1/2 cup orange juice
1/4 cup Mazola® Corn Oil
1 teaspoon freshly grated orange peel
1 cup fresh OR frozen cranberries OR blueberries
1/2 cup coarsely chopped walnuts
Preheat oven to 400°F.
Combine flour, sugar, baking powder and salt in a medium bowl.
Mix eggs, corn syrup, orange juice, oil and orange peel in a large bowl; stir in flour mixture just until moistened. Fold in berries and walnuts.
Spoon into 12 greased (2-1/2-inch) muffin cups.
Bake for 18 to 22 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes; remove from pan. Serve warm.