Dried Cranberry Muffins Recipe
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5.0
6 reviews
Excellent
Dried Cranberry Muffins Recipe
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Soft and fluffy cranberry muffins prepared with dried cranberries. Best enjoyed still warm fresh from the oven!
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Ingredients
- 1⅓ cup all-purpose flour
- 2 Teaspoon baking powder
- ½ cup sugar
- pinch salt
- ¼ Teaspoon cinnamon ground optional
- 1 egg
- ¼ cup oil vegetable or any other regular oil
- few drops vanilla extract optional, see notes
- ½ cup milk
- 1 cup Cranberries Dried unsweetened
Instructions
- Preheat oven to 350 Fahrenheit/ 180 Celsius.
- In a large mixing bowl add the dry ingredients. The flour, baking powder, sugar, salt and ground cinnamon.
- Combine it all very well.
- Make a well in the center and break in egg.
- Pour in the oil, drop in the vanilla extract and add some of the milk.
- Whisk the ingredients together and pour in the remaining milk, while you keep on whisking. Your batter should be well combined and smooth.
- Stir in cranberries. Fold the berries into the batter.
- Prepare a muffin pan with cupcake paper cups.
- Fill each cup with the batter. Keep some space on top so that the cupcake won't overspill during the baking process.
- Bake golden for about 20 minutes at 350 Fahrenheit/ 180 Celsius (I use 2-inch diameter cups). If you use US standard cups, bake for 15-20 minutes.
- Take out from the oven and let cool. Enjoy your muffins still warm.
Equipments used:
Notes
- vanilla sugar or vanilla bean paste. Vanilla sugar is always used in addition to the normal sugar quantity. It's a small packet by Dr. Oetker (yep the brand is called like that) but you can use homemade vanilla sugar too.
- You have the option to flavor your cranberry muffins with vanilla and cinnamon. It just tastes better with the flavoring.
- The vanilla extract can be substituted with vanilla sugar or vanilla bean paste. Vanilla sugar is always used in addition to the normal sugar quantity. It's a small packet by Dr. Oetker (yep the brand is called like that) but you can use homemade vanilla sugar too.
- I use 2-inch bottom diameter muffin pan cups, and those are smaller than the US standard sizes, which are 2.9 inches. The 2-inch ones are common in the whole world but not so in the US. You do get them in the US! I find the US standard-sized cups too big but you can still use those to make the muffins. Either fill the cups less or fill only 5 cups with batter. Either way, watch the baking time because the less you fill your cups with batter the faster they will bake through.
Nutrition Information
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Calories
335kcal
(17%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
22mg
(1%)
Potassium
210mg
(6%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
73IU
(1%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 22mg | 1% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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