Recipe courtesy of Rick & Ann's Restaurant
Cranberry Muffin
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 445
- Total Fat
- 31
- Saturated Fat
- 12
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 116
- Sodium
- 239
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
1/2 quart whole eggs
1/4 quart oil
1 pounds butter, softened
1/4 pound baker's shortening
3/8-ounce salt
1 pound sugar
1 1/2 ounces vanilla extract
1/8 teaspoon butter flavoring
1 3/8 ounces baking powder
1 1/8 pounds bread flour
1 1/2 cups whole fresh cranberries
Directions
- Preheat the oven to 325 degrees F.
- Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.