| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Pillsbury apple cinnamon quick bread mix* |
| 3/4 Tasse | Buttermilk** |
| 3 Esslöffel | oil |
| 1 | egg |
| 1 Tasse | Fresh or frozen cranberries; thawed |
| 3/4 Tasse | walnuts coarsely copped |
| 1 gross | Firm pear; peeled, cut into 1/2-inch pieces |
|
Heat oven to 400F. Line with paper baking cups or grease 18 muffin cups. In large bowl, combine quick bread mix, buttermilk, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full.)
Bake at 400 F. for 18 to 25 minutes or until golden brown. Serve warm or cool.
18 muffins
Tips: * Pillsbury Date Quick Bread Mix can be substituted. ** To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
High Altitude - Above 3500 feet: Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
|
|
Anmerkungen zum Rezept:
|
