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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

Cranberry Muffins

Cranberry Muffins

Linda Nortje
Cranberry Muffins are soft, feather light and the perfect addition to breakfast, brunch or as a lunch box treat
4.80 from 5 votes
Print Recipe Pin Recipe
Course Muffins
Cuisine South-African
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 161.3 kcal

Ingredients
  

  • 1 ½ cups Self-Raising Flour
  • 2 TB Caster Sugar Superfine Sugar
  • 1 t Baking Powder
  • t Salt
  • 1 cup Cranberries dried or fresh
  • cup Butter melted and cooled slightly
  • ¾ 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 Facts
Cranberry Muffins
Amount per Serving
Calories
161.3
% Daily Value*
Fat
 
6.3
g
10
%
Saturated Fat
 
3.7
g
23
%
Polyunsaturated Fat
 
1.9
g
Cholesterol
 
29.2
mg
10
%
Sodium
 
201.4
mg
9
%
Carbohydrates
 
24.1
g
8
%
Fiber
 
1.3
g
5
%
Sugar
 
9.7
g
11
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

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

LINDA

4.80 from 5 votes (5 ratings without comment)
Recipe Rating




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