Cranberry Muffins Recipe
Ingredients
| Cranberries | 1 Cup (16 tbs), chopped (raw) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Shortening | 1⁄4 Cup (4 tbs), melted |
Nutrition Facts
Serving size: Complete recipe
Calories 2132 Calories from Fat 585
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 19 g94.8%
Trans Fat 6.7 g
Cholesterol 234.1 mg78%
Sodium 2322.5 mg96.8%
Total Carbohydrates 350 g116.7%
Dietary Fiber 11.8 g47.4%
Sugars 147.3 g
Protein 40 g79.7%
Vitamin A 10.8% Vitamin C 24.4%
Calcium 143.5% Iron 81.1%
*Based on a 2000 Calorie diet
Directions
Sift flour, measure, and resift 3 times with baking powder, salt, and the 2 tablespoons sugar.
Beat egg, add milk and beat well; add melted shortening and immediately add all at once to dry ingredients, mixing until dry ingredients are just dampened; batter is not smooth.
Stir in cranberries with the last few stirs until just distributed, and quickly dip batter into well-greased muffin pans, filling 2/3 full.
Bake in hot oven (400° F.) for 20 to 25 minutes.
Chef
