Whip up a batch of Pantry Muffins and clear the shelves of ingredients leftover from holiday baking.
Bill Zars | Staff Photographer
2 cups all-purpose flour
½ cup light brown sugar, packed
1 tablespoon baking powder
½ cup chopped nuts, such as pecans or walnuts
½ cup chopped dried fruit, such as cranberries, raisins or cherries
1 cup milk
2 large eggs
¼ cup oil
¼ cup unsalted butter, melted
½ teaspoon vanilla extract
Heat oven to 400 degrees. Lightly grease a 12-compartment (3 ounces each) muffin tin or use paper cupcake liners.
In a large bowl, combine flour, brown sugar, baking powder, chopped nuts and fruit. Stir well to coat with flour. Set aside.
In a small bowl, whisk milk, eggs, oil, melted butter and vanilla extract until smooth. Pour liquid mixture into dry ingredients; stir only until moistened and flour has been absorbed.
Spoon into muffin cups and bake 15-18 minutes, until tops are lightly browned. Cool 5 minutes before removing from pan. Serve warm.
Baker's hint: For six jumbo muffins, bake at 400 degrees for 20-25 minutes. Serve with fruit preserves.
@Recipe nutrition:Nutrition values per serving: 212 calories, 12 g fat, 23 g carbohydrates, 0 fiber, 44 mg cholesterol, 111 mg sodium.
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