Cranberry Muffins Quick Breads Baking Recipes

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Cranberry Muffins
Last Modified: 01/11/08 First Published: 10/21/07 Views: 2653	<< >>
	Views: 2653

These little cranberry muffins turned out quite nicely: moist, sweet and slightly tart. If you cranberry_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

General Info

Servings: 10
Total Cost: $1.58
Cost Per Serving: $0.16
Total Calories: 2,010
Calories/Serving: 201

Ingredient	Volume	Mass	Cost	Calorie
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

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.