Polka Dot Muffins Recipe
Ingredients
| Chopped cranberries/Frozen cranberries, thawed 250 ml | 1 Cup (16 tbs) | |
| Orange zest | 1 Teaspoon | |
| Egg | 1 | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Orange juice | 125 Milliliter | |
| Vegetable oil | 25 Milliliter | |
| Biscuit mix | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 787 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 73.4 mg3.1%
Total Carbohydrates 127 g42.3%
Dietary Fiber 5.4 g21.5%
Sugars 114.8 g
Protein 8 g15.3%
Vitamin A 11.5% Vitamin C 137.7%
Calcium 5.7% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Set aside.
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.
Chef
