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Recipes » Baking » Quick Breads

Cranberry Muffins

Last Modified: 01/11/08
First Published: 10/21/07
Views: 2653
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 Views: 2653
These little cranberry muffins turned out quite nicely: moist, sweet and slightly tart. If youcranberry_muffins have some left-over cranberries, or if you’re just in the mood to make something with these fall berries, then these muffins would be an excellent choice. Ours disappeared in no-time!
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Measurements
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General Info
Servings: 10
Total Cost: $1.58
Cost Per Serving: $0.16
Total Calories: 2,010
Calories/Serving: 201
IngredientVolumeMassCostCalorie
Flour, White Unbleached All Purpose 1 1/2 Cup 6.38 Ounces $0.21 683
Sugar, White Granulated 13 Tablespoons 162.50 Grams $0.21 629
Baking Powder, Clabber Girl 3 Teaspoons 14.40 Grams $0.10 0
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Eggs, Chicken 3/8 Cups 50.00 Grams $0.17 78
Milk, Whole 1/2 Cup 120.00 Grams $0.12 75
Vegetable Oil 1/4 Cup 56.00 Grams $0.13 480
Cranberries 1 1/2 Cup 142.50 Grams $0.64 66

Ingredients:

1 ½ cup all purpose flour
¾ cup sugar + 1 tablespoon to coat the cranberries with + 1 tablespoon to top the muffins with
3 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 ½ cup fresh cranberries
cranberry_muffins
cranberry_muffinsmuffin_batter

Method:

Mix the first four ingredients together in a bowl, combine well. In a separate bow, mix together the egg, milk and vegetable oil. Whisk well and add it to the flour bowl. Coat the cranberries in 1 tablespoon of sugar. Mix the batter together and add the cranberries. Pour in a muffin tin sprayed with oil. Sprinkle a little sugar on top of each muffin.

Bake in 400 degree F oven for 17 minutes.

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