Fresh Cranberry Muffins
Fresh Cranberry Muffins are loaded with tangy pops of cranberry ~ the color and flavor of fresh cranberries are unrivaled in the food world, if you ask me. This easy one bowl recipe proves that winter food can definitely be bright and fresh!
Servings: 12 muffins
Calories: 216kcal
Equipment
- 12 cup muffin pan
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup milk, or half and half
- 2 large eggs
- 1 1/2 tsp almond extract (or substitute vanilla extract)
- 2 cups fresh or frozen cranberries
- 3 Tbsp sparkling sugar, for topping (optional) Find sparkling sugar online here
Instructions
- Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
- Add the cranberries and fold to combine.
- Divide the batter into the muffin tins, and top with the sparkling sugar. Bake for about 25 minutes until risen and just starting to turn golden on top.
- Allow to cool in the muffin tins before removing.
Nutrition
Calories: 216kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 134mg | Fiber: 1g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg