Ingredients:1 sheet frozen puff pastry, thawed1 egg, beaten1/4 cup sugar1 tablespoon cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 cups fresh or frozen cranberries1/4 cup currants1/4 cup chopped pecans1 tablespoon lemon juicePowdered sugarDirections:Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan. Line pan with pastry. Trim pastry even with edge of pan. Prick pastry several times with fork. Bake for 8 minutes. Cool on a wire rack.In a small bowl, combine egg, sugar, cornstarch, cinnamon and nutmeg. In a large bowl, combine cranberries, currants, pecans and lemon juice. Stir in sugar mixture. Spoon over crust.Bake for 25 minutes. Cool on a wire rack. Sprinkle with powdered sugar.
Sift dry ingredients together for muffins and place in a mixing bowl. Blend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mixture and pour milk mixture into the well all at once. Mix ingredients only until moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the jumbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muffin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Place batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muffin. If you like more topping double the recipe for crumb mixture. Bake at 425 degrees for small muffins and 375 for large or Jumbo muffins. Approximate time for small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until toothpick inserted in center comes out clean. This recipe is similar to the purchased package mix but better of course!
Ingredients
Directions
Sift dry ingredients together for muffins and place in a mixing bowl. Blend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mixture and pour milk mixture into the well all at once. Mix ingredients only until moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the jumbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muffin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Place batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muffin. If you like more topping double the recipe for crumb mixture. Bake at 425 degrees for small muffins and 375 for large or Jumbo muffins. Approximate time for small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until toothpick inserted in center comes out clean. This recipe is similar to the purchased package mix but better of course!
