Best Cranberry Muffins

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Buttery and moist. These cranberry muffins are so easy to make, and they are absolutely the best!

 
  
. Prep
20 min.
Cook
25 min.
Ready In
45 min.
12 servings
Trans-fat Free, Low Sodium
 
Metric measurements

Ingredients

1/4cup butterVideo
1 1/2cups flour, all-purpose unsifted
2teaspoons baking powderVideo
1/2teaspoon salt
1/2cup sugarVideo
1large eggVideo
1/2cup milkVideo
1cup cranberries fresh
2tablespoons sugarVideo
1/4teaspoon cinnamonVideo *
* not incl. in nutrient facts

Directions

Stir flour to aerate.

Mix the 2 tablespoons sugar with cinnamon.

Coarsely chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.

Add to flour mixture; stir quickly and lightly just until flour is almost dampened.

Add cranberries; lightly stir in; do not beat.

Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.

Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup.

Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven .

To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350~ oven for 10 minutes.

First published: last updated: 2014-03-11

 
 
 
 
 
 

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 14628% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 136mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 2%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?