Cranberry Pistachio Muffins Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 All purpose flour1 Cup (16 tbs) (250 Milliliter)
 Whole wheat flour1 Cup (16 tbs) (250 Milliliter)
 Granulated sugar1⁄2 Cup (8 tbs) (125 Milliliter)
 Baking powder1 Tablespoon (15 Milliliter)
 Ground coriander1⁄2 Teaspoon (2 Milliliter)
 Salt1⁄2 Teaspoon (2 Milliliter)
 Egg1
 Milk1 Cup (16 tbs) (250 Milliliter)
 Butter1⁄4 Cup (4 tbs), melted (50 Milliliter)
 Cranberries1 Cup (16 tbs) (250 Milliliter)
 Pistachio nuts/Pecans1⁄2 Cup (8 tbs), coarsely chopped (125 Milliliter)
 Packed brown sugar2 Tablespoon (25 Milliliter)
 All purpose flour2 Tablespoon (25 Milliliter)
 Butter1 Tablespoon (15 Milliliter)
 Pistachio nuts/Pecans1⁄4 Cup (4 tbs), finely chopped (50 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 2803 Calories from Fat 1000

% Daily Value*

Total Fat 116 g177.9%

Saturated Fat 48.1 g240.4%

Trans Fat 0 g

Cholesterol 387.3 mg

Sodium 2343.1 mg97.6%

Total Carbohydrates 399 g132.9%

Dietary Fiber 35.7 g142.7%

Sugars 153.8 g

Protein 68 g135.6%

Vitamin A 56.9% Vitamin C 32.9%

Calcium 162.3% Iron 109.3%

*Based on a 2000 Calorie diet

Directions

TOPPING: In bowl, combine sugar and flour; cut in butter until crumbly.
Stir in nuts.
Set aside.
In bowl, combine all purpose and whole wheat flours, sugar, baking powder, coriander and salt; make well in center.
Beat together egg, milk and butter; add all at once to dry ingredients and quickly stir until just moistened.
Do not over mix or beat.
Fold in cranberries and nuts.
Spoon into large well greased or paper lined muffin cups, filling to top.
Sprinkle with topping.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until tops feel firm when touched.
Remove from pan to rack; let cool. (Muffins can be frozen for up to 1 month.)
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