Cranberry Muffins
HB-18000 · Hand-built original · American
Yogurt and melted butter keep these one-bowl cranberry muffins light, with tart berries folded in at the end. They bake golden in under twenty minutes.
AmericanBreakfast30 minServes 12182 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 1 ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup melted unsalted butter
- 1 egg
- ½ cup whole milk
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 1 cup cranberries
Method
- Heat the oven to 400°F for the cranberry batch and line a muffin tin with paper liners sprayed with non-stick cooking spray.
- Whisk the flour, granulated sugar, salt and baking powder in a large bowl.
- Whisk the melted butter, egg, whole milk, yogurt and vanilla extract together until that wet mixture is uniform.
- Combine the wet mixture into the flour bowl with a spatula, stirring gently until no dry flour remains visible.
- Fold the cranberries through the finished batter without crushing them.
- Fill each muffin cup three-quarters full, using any leftover batter for an extra muffin.
- Bake the cranberry muffins 15 to 18 minutes until golden brown and a central toothpick comes out clean.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
182 kcalCalories
3.2 gProtein
28 gCarbs
6.5 gFat
3.8 gSaturates
1.2 gFibre
1 gSugars
200 mgSodium
32 mgCholesterol
74 mgPotassium
82 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data