Cranberry Nut Muffin
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 8 |
| Serving Size | 1.77 oz |
Ingredients
7.06 oz
All-Purpose Flour
3.53 oz
sugar
2 tsp
baking powder
0.5 tsp
salt
1 units
Egg
8.45 fl oz
milk
2.03 fl oz
vegetable oil
3.53 oz
Cranberries
1.77 oz
chopped nuts
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, beat the egg. Then add the milk and vegetable oil. Mix well.
Step 4
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Step 5
Fold in the cranberries and chopped nuts.
Step 6
Spoon the batter into muffin cups, filling each about 2/3 full.
Step 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool for a few minutes before removing them from the muffin cups.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 3.54 kcal | 0.18% |
| Vitamin A | 0.0354 IU | 0% |
| Monounsaturated Fat | 0.0531 g | 0% |
| Saturated Fat | 0.0177 g | 0.02% |
| Fat | 0.1416 g | 0.1% |
| Carbohydrates | 0.531 g | 0.11% |
| Sodium | 3.54 mg | 0.71% |
| Fibers | 0.0354 g | 0.09% |
| Sugars | 0.2655 g | 0% |
| Protein | 0.0708 g | 0.08% |
| Vitamin C | 0.1062 mg | 0.12% |
| Calcium | 0.1062 mg | 0.02% |
| Iron | 0.1416 mg | 0.03% |
| Potassium | 2.655 mg | 0.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.354 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0177 mg | 0.12% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.1416 mcg | 0.03% |
| Vitamin D | 0.0177 mcg | 0.12% |
Recipe Attributes
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