Cranberry Surprise Muffins Recipe

Cranberry Surprise Muffins Recipe photo by Taste of Home

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This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The “surprise” is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven.

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Cranberry Surprise Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted
1 cup jellied cranberry sauce

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: These muffins are best served the day they're made.

Nutritional Facts 1 serving (1 each) equals 176 calories, 6 g fat (3 g saturated fat), 48 mg cholesterol, 263 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Surprise Muffins in Country December/January 2007, p49

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas