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INGREDIENTS

3/4 c Buttermilk**
3 tb Vegetable oil
1 Egg
1 c Fresh or frozen cranberries;
1 pk Pillsbury apple cinnamon
3/4 c Coarsely chopped walnuts
1 lg Firm pear; peeled, cut into

Servings

INSTRUCTIONS

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. Copyright 1997 The Pillsbury Company Notes: Ready in 45 minutes Busted by Barb at Possum Kingdom Lake Texas Recipe by: Pillsbury Solutions, December 07, 1997 Posted to MC-Recipe Digest V1 #948 by "abprice@wf.net" on Dec 7, 1997

NOTES

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Quick Apple Cranberry Pear Muffins

3/4 c Buttermilk** 
3 tb Vegetable oil 
1  Egg 
1 c Fresh or frozen cranberries; 
1 pk Pillsbury apple cinnamon 
3/4 c Coarsely chopped walnuts 
1 lg Firm pear; peeled, cut into

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.    Copyright 1997 The Pillsbury Company    Notes: Ready in 45 minutes    Busted by Barb at Possum Kingdom Lake Texas    Recipe by: Pillsbury Solutions, December 07, 1997    Posted to MC-Recipe Digest V1 #948 by "abprice@wf.net" <abprice@wf.net> on  Dec 7, 1997

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 18 Servings

Calories: 50
Calories from Fat: 44 (88%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2.3g
Cholesterol 11.8mg		4 %
Sodium 4mg		0 %
Potassium 31mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 0.2g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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