Ingredients
- 1/2 quart whole eggs
- 1/4 quart oil
- 1 pounds butter, softened
- 1/4 pound baker's shortening
- 3/8-ounce salt
- 1 pound sugar
- 1 1/2 ounces vanilla extract
- 1/8 teaspoon butter flavoring
- 1 3/8 ounces baking powder
- 1 1/8 pounds bread flour
- 1 1/2 cups whole fresh cranberries
Directions
Preheat the oven to 325 degrees F.
Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.















Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks


