Cranberry Muffins II

this particular recipe has been around for quite a while and has been modified over the years. These muffins are a family favorite, and friends like it, too. It's a typical, hearty New England muffin!

Yield

12 standard or 6 jumbo muffins

Ingredients

1 cup fresh cranberries, quartered
8 tablespoons granulated (white) 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

Directions

Preheat oven to 400°F (204°C). Grease the muffin cups of either a standard or jumbo muffin pan with Pan Release or baking spray with flour.

Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.

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 extra-large muffin cups. Sprinkle with cinnamon sugar.

Bake for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

1 serving (1 each standard muffin) 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

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