Cranberry Muffins

This cranberry muffin recipe is packed with cranberry flavor and has the perfect
balance of sweet and tart. It's a moist, bakery-style muffin that's great for
breakfast or as a snack.

Servings: 12 muffins

Author: Lynette Rice

Course:

Dessert or Snack

Cuisine:

American

🧂 Ingredients

¾ Cup fresh cranberries

halved or quartered
½ Cup powdered sugar
2 Cups Bisquick
1 Cup milk
2 Tablespoons sugar
1 large egg

Instructions

1 Preheat oven to 400˚ F. Line a muffin time with butter or paper muffin liners.
2 In a bowl, mix the cut cranberries and powdered sugar. Let stand for 30 minutes.
3 In a separate bowl, mix the Bisquick, milk, sugar, and egg until just mixed. The
batter will be lumpy.
4 Stir in the cranberries. Stir until just mixed.
5 Fill each muffin tin with ¼ cup of batter.
6 Bake at 400˚ F for 12-14 minutes.

Nutrition Info

Name	Amount
Serving	1 muffin
Calories	114 kcal
Carbohydrates	22 g
Protein	3 g
Fat	4 g
Saturated Fat	1 g
Polyunsaturated Fat	0.5 g
Monounsaturated Fat	2 g
Trans Fat	0.002 g
Cholesterol	16 mg
Sodium	268 mg
Potassium	73 mg
Fiber	1 g
Sugar	6 g
Vitamin A	57 IU
Vitamin C	1 mg
Calcium	63 mg
Iron	1 mg