Winning Cranberry Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 standard or 6 jumbo muffins.
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 them, too. It's a typical, hearty New England muffin! —Dorothy Bateman, Carver, Massachusetts
Ingredients
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1 cup fresh cranberries, quartered
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8 tablespoons sugar, divided
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1-3/4 cups all-purpose flour
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2-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 large egg, room temperature
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3/4 cup whole milk
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1/3 cup vegetable oil
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1 teaspoon grated lemon zest, optional
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Cinnamon sugar
Directions
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1.
Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
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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, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar.
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3.
Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts
1 each: 171 calories, 7g fat (1g saturated fat), 20mg cholesterol, 146mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.
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