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Cranberry Muffins

Source: The Cranberry Cookbook
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Makes 15 muffins
RECIPE INGREDIENTS
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 frozen cranberries, partially defrosted
For the Topping:
2 tablespoons superfine or confectioners' sugar
1 teaspoon cinnamon
Cranberry Muffins Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F.

Grease and flour 2-3 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 2-3 minutes, then turn them out and serve immediately.


Recipe reprinted by permission of Hamlyn. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 15 muffins
Calories: 150
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 55mg
% Cal. from Fat: 30%
Cholesterol: 27mg
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Katharine, BC Reviewed: 03/28/2007
YUUUUMMMM!!! Made it a loaf instead of cupcakes (didn't have a pan), did a combo of cranberries and raisins (didn't have enough cranberries), and mixed the cinnamon from the topping into the batter (and didn't bother putting sugar on top). Turned out fabulously - moist and tasty.
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