Serves: 5
Total Calories: 498
Yield: 12 muffins
Heat oven to 350°. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and cloves. In a food processor, finely chop cranberries, raisins, and hazelnuts.
In a medium bowl, beat eggs. Stir in brown sugar, orange juice, corn oil, and brandy. Mix in brown sugar, orange juice, corn oil, and brandy. Mix in chopped cranberries, raisins, and hazelnuts, then pour egg mixture into flour mixture. Stir well. Fill greased muffin tins. Bake 20 minutes.
This Cranberry Hazelnut Muffins recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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