Cranberry Sauce Muffins
Servings: 12
Ingredients
- 1 ¾ c all-purpose flour
- ¾ c sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ c milk
- 2 Tb milk
- ⅓ c extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 egg
- 8 Tb cranberry sauce divided
- 4 Tb demerera sugar divided
Instructions
- To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers and set it aside for now.
- In your mixing bowl, combine the all purpose flour, sugar, baking powder, salt, and cinnamon. Give those a quick stir to mix.
- In the measuring cup or a small dish, whisk together the milk, extra virgin olive oil, vanilla extract, and the egg.
- Pour the egg mixture into the dry ingredients and mix them together until well combined.
- Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
- Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I use my homemade sauce, but the canned kind works just as well.
- Spoon the remaining batter into the cups, dividing it evenly.
- Top each with a teaspoon of demerera (raw) sugar.
- Bake for 18-20 minutes or until they test done in the center with a toothpick.
- Remove to a cooling rack and cool for a few minutes.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/cranberry-sauce-muffins/Nutrition
Serving: 12c | Calories: 215kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 165mg | Potassium: 50mg | Fiber: 1g | Sugar: 21g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
