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Cranberry Muffins

fast.cook's picture
  Fresh cranberries 250 Milliliter (1 Cup)
  Sugar 60 Milliliter (1/4 Cup)
  Flour 375 Milliliter (1 1/2 Cups)
  Baking powder 2 Teaspoon (10 Milliliter)
  Salt 1 Teaspoon (5 Milliliter)
  Cinnamon 1⁄2 Teaspoon (2 Milliliter)
  Allspice 1⁄4 Teaspoon (1 Milliliter)
  Egg 1 , beaten
  Orange 1⁄2 , rind grated
  Orange juice 200 Milliliter (3/4 Cup)
  Butter 80 Milliliter (1/3 Cup)

Coarsely chop raw cranberries with a sharp knife on a piece of waxed paper.
Pour into a bowl and sprinkle with 1/4 cup (60 mL) of the sugar, set aside.
Place in a bowl the flour, the remaining 1/4 cup (60 mL) sugar, baking powder, salt, cinnamon and allspice. Make a well in the centre of the mixed dry ingredients.
Combine the egg, grated orange rind and orange juice.
Melt the butter 1 minute at HIGH, add to the orange juice mixture.
Pour the whole all at once into the flour mixture. Stir just enough to blend.
Fold in the chopped sweetened cranberries.
Fill microwave-safe muffin pans a little more than half. Microwave at HIGH 3 to 4 minutes, or until dry on top.

Recipe Summary

Snack, Fruit Dessert

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Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2498 Calories from Fat 654

% Daily Value*

Total Fat 75 g114.7%

Saturated Fat 43.4 g216.8%

Trans Fat 0 g

Cholesterol 383.5 mg127.8%

Sodium 2821.7 mg117.6%

Total Carbohydrates 412 g137.5%

Dietary Fiber 25.5 g102.2%

Sugars 95.6 g

Protein 49 g97.6%

Vitamin A 59.7% Vitamin C 282.7%

Calcium 95% Iron 116%

*Based on a 2000 Calorie diet

Cranberry Muffins Recipe