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Cranberry Muffins

Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat

Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat

Cranberry Muffins are so delicious and unlike most muffins, these actually stay fresh until at least the next day, which makes them perfect for as an addition to breakfast or brunch.

My son loves taking a couple with him to work, therefore I normally bake a double batch.

Enough for his lunch box, and also enough for my mom-in-law and myself as a mid-morning snack as we are not huge on breakfast – brunch, yes, now and the over a weekend.

Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat

These muffins are soft and have the texture of a feather light cake instead of the usual, more dense kind of muffin.

I do not add a lot of sugar as I normally use Dried Cranberries which are sweetened a little already.

Fresh Cranberries are not all that much available in our local super markets. But I love to eat the Dried Cranberries ( by the handfuls! ) anyway, so I always have a packet or three in the pantry.

Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat

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Serve these as is, or warm with a good spread of butter.

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Cranberry Muffins

Yield: 12 Muffins

Cranberry Muffins

Cranberry Muffins

Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat

Prep Time 10 minutes
Bake Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 cups Self-Raising Flour
  • 2 TB Caster Sugar (Superfine Sugar)
  • 1 t Baking Powder
  • 1/8 t Salt
  • 1 cup Cranberries (dried or fresh)
  • 1/3 cup Butter, melted and cooled slightly
  • 3/4 cup Milk
  • 1 Egg

Instructions

1.) Pre-heat the oven to 200 deg C (400 deg F) – spray a medium sized, 12 hole muffin pan with cooking oil

2.) Combine the Flour,Sugar, Baking Powder and Salt in a mixing bowl – stir in the Cranberries

3.) In a separate bowl, whisk together the Butter, Milk and Egg – add all at once to the Flour mixture and stir {using a fork} until all ingredients are moistened – do not over mix

4.) Spoon batter into the prepared muffin pan and bake 15 minutes or until golden and a tester comes out clean – remove from oven and transfer muffins immediately to a cooling rack

Nutrition Information

Yield

12

Amount Per Serving Calories 161.3Total Fat 6.3gSaturated Fat 3.7gUnsaturated Fat 1.9gCholesterol 29.2mgSodium 201.4mgCarbohydrates 24.1gFiber 1.3gSugar 9.7gProtein 3g

Did you make this recipe?

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Best served warm with butter, but cold is also delicious.

LINDA

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