Recipe - Quick Apple Cranberry Pear Muffins

1 pack Pillsbury apple cinnamon
quick bread mix*
Three fourths cup Buttermilk**
3 tablespoon Oil
1 Egg
1 cup Fresh or frozen cranberries;
thawed
Three fourths cup Coarsely chopped walnuts
1 lg Firm pear; peeled, cut into
1/2inch 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 paperlined 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
Three fourths cup.

HIGH ALTITUDE Above 3500 feet: Add One fourth 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 MCRecipe Digest V1 #948 by "abprice@wf.net" abprice@wf.net on
Dec 7, 1997