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Cranberry Muffins

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  Cranberries 1 Cup (16 tbs), chopped (raw)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Egg 1
  Milk 1 Cup (16 tbs)
  Shortening 1⁄4 Cup (4 tbs), melted

Combine chopped cranberries and 1/2 cup sugar.
Sift flour, measure, and resift 3 times with baking powder, salt, and the 2 tablespoons sugar.
Beat egg, add milk and beat well; add melted shortening and immediately add all at once to dry ingredients, mixing until dry ingredients are just dampened; batter is not smooth.
Stir in cranberries with the last few stirs until just distributed, and quickly dip batter into well-greased muffin pans, filling 2/3 full.
Bake in hot oven (400° F.) for 20 to 25 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2132 Calories from Fat 585

% Daily Value*

Total Fat 66 g101.8%

Saturated Fat 19 g94.8%

Trans Fat 6.7 g

Cholesterol 234.1 mg78%

Sodium 2322.5 mg96.8%

Total Carbohydrates 350 g116.7%

Dietary Fiber 11.8 g47.4%

Sugars 147.3 g

Protein 40 g79.7%

Vitamin A 10.8% Vitamin C 24.4%

Calcium 143.5% Iron 81.1%

*Based on a 2000 Calorie diet

Cranberry Muffins Recipe