Fresh Cranberry Muffins

Health score
1%
Fresh Cranberry Muffins
45 min.
12
171kcal

Suggestions


Start your day on a delicious note with these Fresh Cranberry Muffins, a delightful treat that perfectly balances tartness and sweetness. Bursting with the vibrant flavor of fresh cranberries, these muffins are not only a feast for the taste buds but also a visual delight, making them an ideal choice for breakfast, brunch, or a morning meal. With just 45 minutes of preparation time, you can whip up a batch of 12 muffins that are sure to impress family and friends.

Each muffin is a warm, fluffy bite that combines the zesty notes of orange rind with the comforting richness of butter and vanilla. The addition of 2% reduced-fat milk keeps them moist while maintaining a light texture. Plus, with only 171 calories per muffin, they make for a guilt-free indulgence that fits perfectly into a balanced diet.

Whether you enjoy them fresh out of the oven or save some for later, these muffins freeze beautifully, allowing you to savor their delightful taste anytime. Simply thaw and reheat for a quick breakfast or snack that feels homemade. So, gather your ingredients and get ready to fill your kitchen with the irresistible aroma of freshly baked cranberry muffins!

Ingredients

  • teaspoons double-acting baking powder 
  • cup cranberries fresh chopped
  • large eggs lightly beaten
  • cups flour all-purpose
  • 0.7 cup milk 2% reduced-fat
  • teaspoon orange rind grated
  • 0.3 teaspoon salt 
  • 0.3 cup stick margarine melted
  • 0.7 cup sugar 
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • aluminum foil
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture.
  4. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
  5. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.
  6. Remove muffins from pan immediately; place on a wire rack.
  7. Note: These muffins freeze well.
  8. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300 for 10 to 15 minutes or until thoroughly heated.

Nutrition Facts

Calories171kcal
Protein7.42%
Fat25.46%
Carbs67.12%

Properties

Glycemic Index
23.51
Glycemic Load
19.74
Inflammation Score
-3
Nutrition Score
4.4526087019754%

Flavonoids

Cyanidin
3.87mg
Delphinidin
0.64mg
Malvidin
0.04mg
Pelargonidin
0.03mg
Peonidin
4.1mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.36mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Myricetin
0.55mg
Quercetin
1.24mg

Nutrients percent of daily need

Calories:171.39kcal
8.57%
Fat:4.87g
7.5%
Saturated Fat:1.15g
7.2%
Carbohydrates:28.92g
9.64%
Net Carbohydrates:28.03g
10.19%
Sugar:12.2g
13.56%
Cholesterol:16.55mg
5.52%
Sodium:178.39mg
7.76%
Alcohol:0.06g
100%
Alcohol %:0.11%
100%
Protein:3.19g
6.39%
Selenium:8.75µg
12.5%
Vitamin B1:0.17mg
11.47%
Folate:40.92µg
10.23%
Vitamin B2:0.15mg
8.95%
Manganese:0.18mg
8.81%
Iron:1.14mg
6.35%
Calcium:62.94mg
6.29%
Vitamin B3:1.26mg
6.28%
Phosphorus:59.51mg
5.95%
Vitamin A:217.88IU
4.36%
Fiber:0.88g
3.53%
Vitamin B5:0.23mg
2.31%
Vitamin E:0.32mg
2.16%
Copper:0.04mg
1.98%
Vitamin B12:0.11µg
1.86%
Magnesium:7.41mg
1.85%
Zinc:0.27mg
1.81%
Vitamin C:1.43mg
1.73%
Potassium:56.1mg
1.6%
Vitamin B6:0.03mg
1.34%
Source:My Recipes