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- 1 egg
- 6 tablespoons milk
- 6 tablespoons butter or margarine, softened
- 1 1/4 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 6 tablespoons superfine sugar
- 2/3 cup frounceen cranberries, partially defrosted
- For the Topping:
- 2 tablespoons superfine or confectioners' sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees F.
Grease and flour 2 to 3 muffin tins (15 cups).
Whisk together the egg and milk. Beat in the softened butter or margarine.
Sift together the flour and baking powder and stir into the mixture with the sugar. Mix thoroughly until smooth, then add the cranberries, folding them in gently.
Spoon the mixture into the muffin tins, filling them three-quarters full. Mix the topping ingredients together and sprinkle over the muffins. Bake for 20 minutes, or until firm to the touch. Let the muffins cool in the tins for 2 to 3 minutes, then turn them out and serve immediately.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
150 calories; 5g total fat; 27mg cholesterol; 55mg sodium; 23g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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