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: Oven: 400 In smaller bowl, stir together flour, baking powder and pumpkin pie spice
1: In larger bowl, mix egg, sugar and oil
2: To wet mixture, add pumpkin and yogurt
3: Stir in cranberries
4: Add dry ingredients, stir until all mixed
5: Spray muffin tin with non-stick spray
6: Divide mix into 12 muffins
7: Bake about 20 minutes
8: Recipe By : E Klein Posted to Digest eat-lf
9: v096
10: n198 Date: Thu, 24 Oct 1996 21:12:50 -0400 From: Naughyde@aol
11: com NOTES : Can use white sugar
12: Can use olive oil
13: Cranberries fresh or frozen
14: