Ingredients
1
(15.6-oz.) pkg. cranberry quick bread & muffin mix
2/3
cup sour cream
1/3
cup milk
1
egg
1
egg, separated, reserving egg white for topping
1
tablespoon water
1
tablespoon sugar
Preparation
Heat oven to 400°F. Grease and flour bottom only of 9-inch pie pan. In large bowl, combine quick bread and muffin mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in greased and floured pan.
In small bowl, combine reserved egg white and water; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
Bake at 400°F. for 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges; serve warm.
