Cranberry Muffins
Make This Recipe
Ingredients
- 1 1/2 cups fresh cranberries, halved
- 1 cup powdered sugar
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated white sugar
- 2 Eggland’s Best eggs (large), beaten
- 2 cups milk
- 1/2 cup butter, melted
- 2 teaspoons granulated white sugar
Preparation
Preheat oven to 350 degrees F. Grease two 12-cup muffin pans.
In a small bowl, toss berries with powdered sugar; set aside.
Sift flour and other dry ingredients together into a large bowl.
Use a whisk to blend the dry ingredients together. Make a "well" in the middle of the dry mixture.
Pour eggs, milk and butter into the well. Stir lightly just until the dry ingredients are moist.
Gently fold in berries. Scoop into prepared muffin pans 2/3 full. Sprinkle a light layer of sugar on top of each muffin.
Bake for 25 to 30 minutes, or until toothpick inserted into middle of muffin comes out clean.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 176 |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 28 mg |
| Sodium | 265 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Protein | 3 g |