xiaoxl/recipe_data huggingface dataset:
Old Fashioned Mac N' Cheese


Ingredients:
butter, cheddar cheese, cheese, salt, black pepper, eggs, soymilk, panko breadcrumbs

Directions:
Heat oven to 350 degrees., Combine macaroni, butter, cheese and seasonings., Place in an 8x13 inch baking dish., Combine eggs and soymilk and pour over macaroni., Sprinkle with Panko bread crumbs evenly over the top., Bake 40 minutes until browned on the crust.
World's Best Smoothie


Ingredients:
banana, oranges, pineapple rings

Directions:
Remove rind from oranges, and peel banana., Place all ingredients in blender and blend until it's at desired consistency., Enjoy!
Stuffed Pork Chops I
Category: main-dish
By Tina

I got this recipe from a friend and it is awesome!  When I want comfort food, this is the one that I turn to.  My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same.  For the bread cubes, French bread works best, not sourdough.

Ingredients:
2 tablespoons vegetable oil
4 raw chop with refuse, 113 g
(blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can  condensed cream of mushroom soup
⅓ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a skillet, heat the oil and brown the pork chops.  Place the pork chops in a baking dish. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops. Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops. Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 414.3
Fat: 29.9 g
Saturated fat: 11.9 g
Carbohydrates: 19.1 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 17.2 g
Cholesterol: 67.4 mg
Sodium: 776.5 mg
Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper)
Category: world-cuisine
By Toi

This dish uses a classic Thai preparation method of protein. It might not sound like much, but it's a very satisfying dish, especially made with shrimp that's shell-on. We eat the shrimp shell and all, as to not miss out on any flavor. It's also a very kid-friendly dinner dish. Serve with lots of rice.

Ingredients:
8 cloves garlic, chopped, or more to taste
2 tablespoons tapioca flour
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 tablespoon white sugar
½ teaspoon ground white pepper
¼ cup vegetable oil, divided, or as needed
1 pound whole unpeeled prawns, divided

Directions:
Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat. Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 1 pound

Calories: 377.4
Fat: 24.7 g
Saturated fat: 4 g
Carbohydrates: 19.5 g
Sugars: 3.7 g
Dietary fiber: 1 g
Protein: 20.5 g
Cholesterol: 156.6 mg
Sodium: 1118.2 mg
Ww 2 Points - Cream Cheese Swirl Brownies


Ingredients:
all-purpose flour, sugar, baking powder, canola oil, water, light cream cheese, sugar, vanilla extract

Directions:
Preheat oven to 350º F.
Coat an 8-inch square pan with cooking spray.
Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well.
Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well.
Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
Bake until toothpick inserted in center comes out clean, about 20 minutes.
Allow to cool for 20 minutes before cutting into 16 bars.
2 Points per brownie.
Barbecue Pit BBQ Beans


Ingredients:
brown sugar, Worcestershire sauce, dark molasses, chili sauce, vinegar

Directions:
Combine all ingredients in oven proof dish or crock pot; mix well.
Cover and bake on high in crock pot or 350 in oven, until desired thickness; about an hour to an hour and a half.
Cinnamon Pork Tenderloin


Ingredients:
soy sauce, sherry wine, brown sugar, honey, ground cinnamon, garlic clove

Directions:
"In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate for 4-6 hours. Drain and discard the marinade. Grill the pork, uncovered, over medium heat for 15-20 minutes or until a meat thermometer reads 160', turning occasionally. Let stand for 5 minutes before slicing."
Bacon Wrapped Green Beans
Category: appetizers-and-snacks
By tellinglaurel

Bacon wrapped green beans sprinkled with a little brown sugar, salt and pepper and popped in the oven turn plain green beans into something guest will love and kids can't help but gobble up.

Ingredients:
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish. Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper. Bake in the preheated oven until browned and heated through, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 225.8
Fat: 19.2 g
Saturated fat: 6.4 g
Carbohydrates: 7.2 g
Sugars: 4.7 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 28.9 mg
Sodium: 355.2 mg
Miso-Glazed Broiled Halibut
Category: world-cuisine
By Allyson  

This is also good with cod, or any mild white fish. Serve with lime wedges.

Ingredients:
cooking spray
¼ cup miso
2 tablespoons rice wine
2 tablespoons mirin (Japanese sweet rice wine)
1 ½ pounds halibut fillets, bones removed
1 tablespoon sesame seeds

Directions:
Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray. Whisk miso, rice wine, and mirin together in a small bowl until smooth. Place halibut on the baking sheet and cover with 1/2 the miso mixture. Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 4 servings

Calories: 260.3
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 7.8 g
Sugars: 3.4 g
Dietary fiber: 1.2 g
Protein: 37.9 g
Cholesterol: 54.4 mg
Sodium: 732.7 mg
Simple Light Swiss Chard and Spaghetti


Ingredients:
garlic cloves, olive oil, fresh oregano, linguine, swiss chard, Rotel tomatoes & chilies, salmon, fresh salmon, white wine

Directions:
Bring a large pot of water to boil.  While chopping vegetables and opening cans.
Saute garlic and oregano in oil over medium heat for about 1 minute until garlic is slightly cooked (but not browned], then add swiss chard and cook until wilted.
When water comes to a boil, add salt and sprig from oregano along with the pasta and cook 2 minutes less than the package directions indicate for the pasta cooking time.
Add the white wine to the swiss chard pan to deglaze it, scraping the bits in the bottom of the pan.  Let the alcohol cook off for a few minutes then add tomatoes (with liquid] and salmon.
Break up the salmon a bit in the sauce.
When the pasta is 2 minutes from finished, remove the pasta from the water and finish cooking in the sauce.  Serve immediately.
Chocolate Chunk Pumpkin Bread


Ingredients:
flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, fresh pumpkin, granulated sugar, light brown sugar, milk

Directions:
PREHEAT oven to 350°F.
Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.
Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.
Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
POUR into greased 9x5-inch loaf pan.
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick] slices to serve.
Scottish Oatcakes
Category: breakfast-and-brunch
By Chef John

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Ingredients:
1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

Directions:
Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes. Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour. Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 6 oatcakes

Calories: 288.8
Fat: 24.1 g
Saturated fat: 14.4 g
Carbohydrates: 15.2 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 4.2 g
Cholesterol: 105.7 mg
Sodium: 291.5 mg
Avocado Pesto Chicken Mexican Pizza #Ragu


Ingredients:
fresh basil, fresh cilantro, pine nuts, avocados, fresh lemon juice, garlic cloves, salt, olive oil, boneless skinless chicken breasts, black beans

Directions:
To make pesto: Add basil, cilantro, pine nuts, avocados, lemon juice, salt and garlic to a food processor. Pulse until combined. Very slowly add olive oil and pulse, scraping sides if needed, until you reach a smooth consistency. Stir in Ragu tomato sauce.
To make pizza: Heat a bit of olive oil to medium-high heat in medium saute on non-stick pan. Add chicken strips. Cook 7-8 minutes, stirring occasionally, until completely cooked and opaque white. Remove from pan.
Cook or heat pizza dough according to package directions, then set oven to 425º F.
Evenly top cooked pizza crust with prepared pesto sauce, then chicken. Sprinkle shredded cheese on top. Bake 7-8 minutes until all ingredients are heated through and cheese melts. Slice and serve.
Grilled Delmonico Steaks
Category: meat-and-poultry
By MACAW06

Marinated steaks so tender you can cut with a fork!  Friends and family always come running when they know I'm grilling.

Ingredients:
½ cup olive oil
¼ cup Worcestershire sauce
6 tablespoons soy sauce
¼ cup minced garlic
½ medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks

Directions:
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Prep time: 10 mins
Cook time: 20 mins
Total time: 3 hrs 30 mins
Yields: 4 steaks

Calories: 675.6
Fat: 53.6 g
Saturated fat: 14.4 g
Carbohydrates: 14.8 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 33.7 g
Cholesterol: 100.5 mg
Sodium: 7322.3 mg
BBQ Chicken and Rice


Ingredients:
onion, celery, garlic cloves, margarine, ketchup, brown sugar, vinegar, water, Worcestershire sauce, mustard, salt, rice, chicken broth, boneless skinless chicken breasts

Directions:
Simmer onions, celery, and garlic in margarine and then add next eight ingredients; simmer for 30 minutes.
Mix rice and broth in greased 13x9x2-inch pan and lay chicken breasts on top.
Pour sauce over and cover and bake at 350°F for 1 hour.
Cheese Lover's Tuna Casserole


Ingredients:
elbow macaroni, canned tuna, cheddar cheese, seasoned croutons

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
Add pasta to baking dish and mix together.
Add remaining cheese to the top of the mixture, then add croutons.
Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.
Stuffed Cabbage Leaf Rolls


Ingredients:
cabbage leaves, cooked rice, onion, garlic, lemon, olive oil, pine nuts, sunflower seeds, fresh parsley, of fresh mint, tomato juice, tomatoes

Directions:
Blanch cabbage leaves in boiling water to soften.
Heat olive oil and toss in the onion and garlic.
Fry for 5 minutes over moderate heat.
Add the tomatoes, parsley and mint and fry for 4 minutes more.
Cool.
Mix together the tomato juice, rice,pinenuts or sunflower seeds, lemon juice and rind, season well with salt and pepper.
Roll 3- 4 tablespoons in each leaf, tucking in the edges to make a neat parcel.
Pack together tightly in a shallow pan, pour over the tomato juice and throw in the two slices of lemon.
Simmer for 20- 30 minutes over gentle heat, with a tight fitting lid on.
Rolls can be served hot or cold.
Mika's Supreme Pizza


Ingredients:
alfredo sauce with parmesan cheese, mozzarella cheese, hamburger, Canadian bacon, green pepper, sweet onion, mushrooms, black olives, basil, oregano, garlic

Directions:
Brown hamburger meat in a skillet and add basil, oregano and garlic.
Spread Alfredo sauce (or Spaghetti sauce] on prepared pizza crust and top with 1/2 of the cheese.  Next put hamburger meat, the rest of the cheese and the vegetables on top. Can sprinkle on more basil and oregano for color.
Bake at 425 for about 15 minutes or until crust is brown.
Basic Potato Salad


Ingredients:
baking potatoes, eggs, onion

Directions:
Boil the potatoes until tender but not too soft., Allow potatoes to cool until you can stand to touch them, then peel and cube., Chop eggs and add to potatoes., Add everything else and mix well., Serve warm or cool.
Kimchee


Ingredients:
Chinese cabbage, salt, green onions, garlic clove, chili powder, gingerroot, light soy sauce, white wine vinegar, white sugar

Directions:
Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
After the cabbage has been sitting, massage it with your hands until it is even softer.
Drain off the liquid.
Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar.
Transfer to a large glass jar, and refrigerate for 24 hours before using.
This will keep for about a week in the refrigerator.
Sprinkle with sesame oil before serving.
Artichokes With Lemon Rosemary Sauce


Ingredients:
artichokes, olive oil, chicken broth, dry white wine, dry sherry, butter, chicken broth, fresh lemon juice, fresh rosemary, cornstarch

Directions:
Remove stems from artichokes and cut off the top third.
Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark]; trim away rough purple tips from inside.
Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
Rinse and drain artichokes.
Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
While the artichokes are cooking, prepare the sauce.
Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
Add half the remaining chicken broth, and stir to mix.
In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
Pour a slight amount of hot broth into the eggs to temper it, whisking well.
Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
When all the leaves are gone, the remaining heart is totally edible.
Texas Watermelon Cake


Ingredients:
gelatin, seedless watermelon, cream cheese, butter, confectioners' sugar, watermelon juice

Directions:
For cake: In a large bowol, mix all ingredients.
Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean.
When cool, frost with the Watermelon Icing.
For icing: In a bowl, mix cream cheese and butter until fluffy.
Add confectioners sugar and watermelon juice; stir until blended.
Healthier Stuffed Peppers
Category: main-dish
By MakeItHealthy

This healthier stuffed peppers recipe uses an assortment of colored peppers, lean ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. So colorful and so healthy!

Ingredients:
½ cup brown rice
1 cup water
1 pound lean ground beef
2 cloves garlic, minced
1  onion, chopped
2  green bell peppers
2  red bell peppers
2  yellow bell peppers
1 (8 ounce) can natural tomato sauce
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 (8 ounce) can natural tomato sauce
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese, optional

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes. Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 290.7
Fat: 11.1 g
Saturated fat: 4.4 g
Carbohydrates: 28.9 g
Sugars: 9.1 g
Dietary fiber: 4.4 g
Protein: 19.7 g
Cholesterol: 52.5 mg
Sodium: 548.8 mg
Stir-Fried Sesame Bok Choy


Ingredients:
garlic cloves, fresh ginger, crushed red pepper flakes, baby bok choy, low sodium chicken broth, reduced sodium soy sauce, sugar, cornstarch, toasted sesame seeds

Directions:
Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
Add the oil to the skillet and swirl to coat the pan.
Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
ADd in the bok choy; cook, stirring often, for 3 minutes.
Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
Cook 1 minute or until thickened.
Remove from heat and sprinkle with sesame seeds.
Coconut Sugar Syrup


Ingredients:
sugar, water

Directions:
"Boil all ingredients until sugar is fully dissolved."
Lassy Bread
Category: bread
By sir charles

This is a Newfie recipe for Molasses Bread that has been handed down to me.

Ingredients:
4 cups raisins
½ cup lukewarm water
1 teaspoon white sugar
1 (.25 ounce) envelope active dry yeast
2 ½ cups milk
¼ cup butter
1 tablespoon salt
½ cup molasses
6 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground mace
1 teaspoon ground cloves

Directions:
Place raisins into a heatproof bowl and pour in enough boiling water to cover.  Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight. Dissolve sugar in the lukewarm water in a small bowl.  Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes.  Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts.  Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F). Once the milk has cooled, drain the raisins, and add them to the milk.  Stir in the yeast mixture and molasses.  In a separate bowl, sift together the flour, cinnamon, mace, and clove.  Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes.  Add remaining flour and stir until a moist dough is formed. Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking.  Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours. Lightly oil or grease two loaf pans and set aside.  Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours. Preheat oven to 375  degrees F (190 degrees C). Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 13 hrs 40 mins
Yields: 2 loaves

Calories: 496.2
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 104.9 g
Sugars: 43 g
Dietary fiber: 4.1 g
Protein: 10.1 g
Cholesterol: 14.2 mg
Sodium: 642.7 mg
Low Fat Blueberry Cranberry Bran Muffins


Ingredients:
all-purpose flour, baking powder, sugar, salt, egg, skim milk, blueberries, cranberries

Directions:
Preheat oven to 400 degrees F.
Line muffin tray with baking cups.
Put bran cereal and milk in a bowl.
Let sit for 3-5 minutes.
Once cereal is softened add egg and oil.
Mix well.
Add flour, sugar, baking powder, and salt.
Stir until combined.
Add blueberries and cranberries.
Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.