Muffin Cranberry
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
8.83 oz
All-Purpose Flour
5.30 oz
Cranberries
3.53 oz
Sugar
2 tsp
baking powder
1 tsp
salt
2 pieces
Egg
8.45 fl oz
Milk
3.38 fl oz
vegetable oil
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, beat the eggs, milk, and vegetable oil.
Step 4
Add the wet ingredients to the dry ingredients and mix until just combined.
Step 5
Fold in the cranberries.
Step 6
Spoon the batter into muffin cups, filling each about 2/3 full.
Step 7
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool before serving.
Nutrition Facts
Fat:
3 g
(27
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.0354 IU | 0% |
| Monounsaturated Fat | 0.0177 g | 0% |
| Saturated Fat | 0.0177 g | 0.02% |
| Fat | 0.0531 g | 0.04% |
| Carbohydrates | 0.4425 g | 0.09% |
| Sodium | 2.655 mg | 0.53% |
| Fibers | 0.0177 g | 0.05% |
| Sugars | 0.177 g | 0% |
| Protein | 0.0531 g | 0.06% |
| Vitamin C | 0.0708 mg | 0.08% |
| Calcium | 0.0708 mg | 0.01% |
| Iron | 0.1062 mg | 0.02% |
| Potassium | 0.0354 mg | 0.01% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.531 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 | 0.1062 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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