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    Orange Cranberry Flat Tops


    Source of Recipe


    Taste of Health

    Recipe Introduction


    These muffins do not peak in the middle. If you over-fill the muffin cups the batter will run over the sides of each cup and make them difficult to remove. This recipe can also be baked as a cake in a 9 X 9-inch pan for 35 minutes or until a toothpick inserted in the center comes out clean.

    Recipe Link: http://www.tasteofhealth.net

    List of Ingredients




    1 cup dried cranberries
    1 cup boiling water
    1/2 cup Earth Balance Margarine
    3/4 cup milled cane sugar
    2 tablespoons grated orange peel
    1 teaspoon pure vanilla
    1 1/2 cups whole wheat pastry flour
    1/8 teaspoon salt
    1 teaspoon Rumford baking powder
    1 teaspoon baking soda

    Recipe



    Soak cranberries in boiling water for 10 minutes. Puree in blender to
    chunky; set aside.
    In a large mixing bowl using a hand mixer on low speed, combine the
    margarine, milled cane sugar, orange peel and vanilla till smooth. Stir in
    the flour, salt, baking powder, soda and cranberry mixture.

    Immediately fill oiled mini muffin cups using a 1-tablespoon scoop and bake
    at 350 degrees F for 12 minutes or until golden brown around edges.
    Makes 4 1/2 dozen 1-tablespoon muffins.
 

 

 

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