Breakfast
Cranberry Nut Muffins
Makes 5 muffins
Cranberry Nut Muffins
Makes 5 muffins
Perfect around the holidays. Have a batch or two of these ready for your guests for breakfast.
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
carb. 28g
pro. 3g
fat 8g
sat. fat 4g
chol. 50mg
sod. 166mg
calc. 30mg
fiber 1g
Ingredients
- nonstick cooking spray (if not using liners)
- 2⁄3cup unbleached, all-purpose flour
- ¼ teaspoon sea or kosher salt
- ½ teaspoon baking powder
- 1⁄8teaspoon baking soda
- ¼teaspoon ground cinnamon
- ¼ cup packed light brown sugar
- ¼ cup dried cranberries
- 2tablespoons chopped pecans or walnuts
- 1large egg, lightly beaten
- ¼cup whole milk
- ¼teaspoon pure vanilla extract
- 3tablespoons unsalted butter, melted, cooled to room temperature
Preparation
- 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 ¼ 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.
