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Polka Dot Muffins Recipe
|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)|
Serving size: Complete recipe
Calories 1409 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 583.4 mg24.3%
Total Carbohydrates 281 g93.6%
Dietary Fiber 15.6 g62.3%
Sugars 85.3 g
Protein 8 g15.3%
Vitamin A 11.5% Vitamin C 137.7%
Calcium 66.9% Iron 64.8%
*Based on a 2000 Calorie diet
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.