For Thanksgiving or Christmas Dinnners
Prep Time: 10 minutes Cook Time: 30 minutes Oven Temp: 350 degrees
Equipment: 2 small bowls, 1 large bowl, spantula, measuring cups & spoons, colander, Bundt cake mold.
Rinse cup fresh cranberries. Place in small bowl and sprinkle with sugar, set aside.
Open three boxes of corn muffin mix and place in large bowl. Break up lumps.
In small bowl lightly beat the three eggs, mix in sour cream & honey.
Add egg mixture to corn muffin mix. Mix until moist.
Scatter fresh cransberries into the bottom of the Bundt cake mold.
Place a thin layer of the moisten corn muffin mix over the top of the sugared cranberries.
By the tablespoon, place canned cranberry sauce on top of the corn muffin mix. Take a table knife, and swirl
the sauce through the corn miffin mix, repeat with another layers. Bake for 30 minutes at 350 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 16 | ||
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Calories: 127 | ||
Calories from Fat: 61 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 203.9mg | 63 % | |
Sodium 79.4mg | 3 % | |
Potassium 85.8mg | 2 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.4g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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