Cranberry Muffins
Recipe: #8862
April 03, 2013
Categories: Breakfast, Comfort Food, Nuts/Seeds, Fruit, Cranberry, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Easter, Fall/Autumn, Labor Day, Ladies Luncheon, Picnic, Summer, Hand Mix/Whisk, Oven Bake, Diabetic, Heart Healthy, Low Sodium, No Eggs, Non-Dairy, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring more
"This recipe was given to us by a lady who brought her homeschool group to an encampment in Boalsburg, PA. Can be made without eggs. SOURCE DENISE HUDSON"
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (78 g)
- Calories 218.7
- Total Fat - 9.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 13.6 mg
- Sodium - 163.7 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 3.5 g
- Sugars - 14.7 g
- Protein - 4.7 g
- Calcium - 21.3 mg
- Iron - 1.1 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease and flour a 12 muffin pan.
Step 3
Mix flour,sugar,baking powder and soda.
Step 4
Cut in shortening.
Step 5
Stir in juice and egg ( yogurt ) just until mixture is tacky.
Step 6
Fold in cranberries and nuts.
Step 7
Spoon into muffin tin and bake 20 -25 minutes.
Tips & Variations
No special items needed.
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