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Cranberry Breakfast Muffins


Preheat oven to 375°F. Place twelve foil muffin or paper liners into a muffin pan; set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.

In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add cranberries and mix lighty with batter. Pour batter into prepared muffin tins. Bake 20-25 minutes.

Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired.

NOTE: These muffins will rise only slightly above the muffin pan.

Makes 12 muffins.

Cranberry Breakfast Muffins


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Products Used in this Recipe

Baking Aids

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Baking Aids
Baking Powder

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Flours & Meals
Soy Flour

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Unbleached White All Purpose Flour

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