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Fresh Cranberry Muffins

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Rating: 5/5
2 reviews

ready in: 30-60 minutes
serves/makes:   12

recipe id: 33183

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2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
non-stick cooking spray


Preheat oven to 400 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture.

Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray.

Bake at 400 degrees F for 18 minutes or until muffins spring back when touched lightly in center.

Remove muffins from pan immediately; place on a wire rack.

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172 calories, 5 grams fat, 29 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Great recipe. When I first mixed dry ingredients with wet, it was a little too dry to mix fully, so I added a tablespoon of milk. (Might be because I used half all-purpose and half wheat flour.) The batter was really thick, so I was nervous they might not turn out. However, I was happy to find that they came out fluffy and delicious.

Guest at

REVIEW: 5 star recipe rating
I have made lots of recipes for muffins. This is by far the best. It worked the first time and is perfect just as written. I did use a large tablespoon of frozen OJ concentrate substituted for juice and zest, since I had no oranges.

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