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These sweet and chewy Dried Cranberries make a wonderfully tasty snack. Their brilliant color and added nutrition make them a wonderful enhancement for your favorite muffins, salads and desserts.
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Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
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Cranberry Breakfast Muffins
- 1 cup Sugar
- 1/2 cup Butter
- 3 large Eggs
- 1 1/4 cup Bob's Red Mill Unbleached White Flour
- 1/2 cup Bob's Red Mill Soy Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/4 tsp. ground Nutmeg
- 3/4 cup Buttermilk
- 1 cup Bob's Red Mill dried Cranberries
- 1/4 cup Melted Butter
- 1/3 cup Sugar
- 2 Tbsp. Grated Orange Peel
Preheat oven to 375°F. Place twelve foil muffin 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 lightly with batter. Pour batter into prepared muffins tins. Bake 20-25 minutes.
Note: These muffins will rise only slightly above the muffin pan.
Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired.
Yield: 12 regular size muffins
Cranberries, sugar, sunflower oil (to prevent sticking).
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen
|Serving Size: 1/3 cup (40 g)|
|Servings Per Container: 11 (per 16 oz bag)|
|Amount Per Serving||% Daily Value**|