In a large bowl, combine flour, brown sugar, and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Freeze muffins in freezer bags and thaw as needed. Makes: 1 dozen From: "Taste of Home" Magazine Posted to recipelu-digest Volume 01 Number 264 by Yummi357@aol.com on Nov 17, 1997
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|Serving Size: 1 Serving (1572g)|
|Recipe Makes: 1|
|Calories from Fat: 1616 (37%)|
|Amt Per Serving||% DV|
|Total Fat 179.5g||239 %|
|Saturated Fat 26.3g||131 %|
|Monounsaturated Fat 94.2g|
|Polyunsanturated Fat 45.2g|
|Cholesterol 2115mg||651 %|
|Sodium 1528.4mg||53 %|
|Potassium 2303.1mg||61 %|
|Total Carbohydrate 604.5g||178 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 580.5g|
|Protein 105.9g||151 %|
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Calories per serving: 4368
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