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Cranberry Muffins Recipe
|Fresh cranberries||250 Milliliter (1 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Flour||375 Milliliter (1 1/2 Cups)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliter)|
|Allspice||1⁄4 Teaspoon (1 Milliliter)|
|Egg||1 , beaten|
|Orange||1⁄2 , rind grated|
|Orange juice||200 Milliliter (3/4 Cup)|
|Butter||80 Milliliter (1/3 Cup)|
|Nuts||60 Milliliter, chopped (1/4 Cup, Of Your Choice)|
Serving size: Complete recipe
Calories 2858 Calories from Fat 951
% Daily Value*
Total Fat 106 g163.6%
Saturated Fat 48.7 g243.3%
Trans Fat 0 g
Cholesterol 383.5 mg
Sodium 3033.3 mg126.4%
Total Carbohydrates 423 g141%
Dietary Fiber 29.8 g119.1%
Sugars 97.7 g
Protein 62 g123%
Vitamin A 59.7% Vitamin C 282.7%
Calcium 103.4% Iron 116%
*Based on a 2000 Calorie diet
€¢ Pour into a bowl and sprinkle with 1/4 cup (60 mL) of the sugar, set aside.
€¢ Place in a bowl the flour, the remaining 1/4 cup (60 mL) sugar, baking powder, salt, cinnamon and allspice. Make a well in the centre of the mixed dry ingredients.
€¢ Combine the egg, grated orange rind and orange juice.
€¢ Melt the butter 1 minute at HIGH, add to the orange juice mixture.
€¢ Pour the whole all at once into the flour mixture. Stir just enough to blend.
€¢ Fold in the chopped sweetened cranberries.
€¢ Fill microwave-safe muffin pans a little more than half. Microwave at HIGH 3 to 4 minutes, or until dry on top.