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Best Cranberry Muffins

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Best Cranberry Muffins

Moist bursts of mouthwatering cranberries run throughout. These cranberry muffins are so easy to make, and they are absolutely the best!

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup butter
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1 ½ cups all-purpose flour
unsifted
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup sugar
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1 large eggs
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½ cup milk
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1 cup cranberries
fresh
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2 tablespoons sugar
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¼ teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
59 ml butter
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355 ml all-purpose flour
unsifted
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1E+1 ml baking powder
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2.5 ml salt
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118 ml sugar
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1 large eggs
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118 ml milk
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237 ml cranberries
fresh
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3E+1 ml sugar
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1.3 ml cinnamon
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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 ½ 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℉ (180℃) oven for 10 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 14628% 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?
 

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