1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Preheat oven to 400 degrees
1: Combine first 6 ingredients in a medium bowl; make a well in center of mixture
2: Combine milk and next 8 ingredients (milk through egg); stir well with a whisk
3: Add to flour mixture, stirring just until moist
4: Spoon batter into 18 muffin cups coated with cooking spray
5: Sprinkle turbinado sugar evenly over batter
6: Bake at 400 degrees for 18 minutes or until done
7: Remove from pans immediately, and cook on a wire rack
8: Yield: 1 1/2 dozen (serving size: 1 muffin)
9: Recipe by: Cooking Light, Sept 1997, page 158 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix
10: netcom
11: com> on Sep 07, 1997