Perfect around the holidays. Have a batch or two of these ready for your guests for breakfast.
nonstick cooking spray (if not using liners)
2⁄3 cup unbleached, all-purpose flour
¼ teaspoon sea or kosher salt
½ teaspoon baking powder
1⁄8 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ cup packed light brown sugar
¼ cup dried cranberries
2 tablespoons chopped pecans or walnuts
1 large egg, lightly beaten
¼ cup whole milk
¼ teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted, cooled to room temperature
Nutritional information per muffin :
Calories: 211 (32% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 4g • chol. 50mg • sod. 166mg • calc. 30mg • fiber 1g
1. Preheat the Cuisinart® Oven Central® to 350ºF with both the top and bottom heaters on. Line the cupcake pan with liners, or lightly coat with nonstick cooking spray.
2. Put the flour, salt, baking powder, baking soda, cinnamon and brown sugar into a mixing bowl. Whisk to combine. Stir in the cranberries and pecans. Reserve.
3. In a small bowl or liquid measuring cup, mix the egg, milk, vanilla and butter. Add to the dry ingredients, mixing until just combined – do not over-mix or muffins will be dense.
4. Transfer the batter to the prepared cupcake pan, about 1/4 cup batter per cup. Bake for 15 minutes, or until a cake tester comes out clean and the tops of the muffins spring back to the touch.
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