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Winning Cranberry Muffins Recipe
Winning Cranberry Muffins Recipe photo by Taste of Home

Winning Cranberry Muffins Recipe

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Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like it, too. It's a typical, hearty New England muffin!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1 cup fresh cranberries, quartered
  • 8 tablespoons sugar, divided
  • 1-3/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon grated lemon peel, optional
  • Cinnamon-sugar

Nutritional Facts

1 serving (1 each) equals 171 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 146 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
  2. In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or jumbo muffin cups. Sprinkle with cinnamon-sugar.
  3. Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins.
Originally published as Cranberry Muffins in Country February/March 1991, p47

Nutritional Facts

1 serving (1 each) equals 171 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 146 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Winning Cranberry Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 28, 2014

Love this recipe but made some changes. Omitted the lemon zest. Didn't have milk so used sour cream instead. Added a teaspoon of orange extract and a handful of chopped pecans. Used a crumb topping instead of the cinnamon sugar. Fabulous!

MY REVIEW
Reviewed Mar. 27, 2014

Excellent recipe. I used frozen cranberries instead of fresh ones. They turned out beautifully - light, moist and delicious. This is definitely a winning recipe. It?s a keeper.

MY REVIEW
Reviewed Apr. 21, 2013

This is an excellent recipe! Rather than quartering the cranberries, I just briefly food-processed them. I was so happy to find a recipe that tasted this good without being high in sugar and fat. Thank you very much.

MY REVIEW
Reviewed Dec. 2, 2011

These muffins are fabulous! They make great mini-muffins..... bake for about 12 minutes.

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