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Cranberry Nut Muffins

2 c Flour
3/4 c Packed brown sugar
2 ts Baking powder
2 Eggs
2/3 c Orange juice
1/3 c Vegetable oil
1 c Cranberries; coarsely
1 c Chopped pecans


In a large bowl, combine flour, brown sugar, and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Freeze muffins in freezer bags and thaw as needed.

Makes: 1 dozen


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