Excerpted from "Quick, Elegant and Inexpensive Holiday Gifts from Your Kitchen"
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2-1/4 cup all-purpose flour, sifted
1 tbsp baking powder
Pinch of baking soda
1/2 tsp salt
1/4 cup granulated sugar
1 tsp ground cinnamon
1/2 cup chopped walnuts
1/2 cup milk
1/2 cup orange juice
1/4 cup oil
1 tsp vanilla extract
1 12-ounce can whole cranberry sauce
Preheat oven to 375°F. Lightly grease muffin pans.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, sugar and cinnamon. Stir in walnuts.
In a separate bowl, lightly beat the egg with a fork. Add the milk, orange juice, oil, vanilla and cranberry sauce. Blend well.
Add the egg mixture all at once to the flour mixture. Gently stir with a spoon just until blended...approximately 10-15 strokes which scrape the bottom of the bowl.
Fill muffin pans approximately 2/3rds full. Immediately bake in preheated oven for 20-25 minutes. Check after 20 minutes. Muffins are done when well-browned and a cake tester comes out clean. Makes 12-18 muffins.
NOTE: If not given the day they are baked, freeze to keep them at their freshest. To warm muffins, wrap in foil and place in a 250°F oven for about 10 minutes.
To give: Place a dozen muffins, along with a jar or two of flavored butter (for instance, Orange Butter, Honey Butter, etc.). Add a couple of different types of teas and a mug or two. Place in a cloth-lined straw basket, ceramic bowl or colander. Wrap in cellophane and tie with a big bow.