Mix the 2 tablespoons sugar with cinnamon.
Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
Add to flour mixture; stir quickly and lightly just until flour is almost dampened.
Add cranberries; lightly stir in; do not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.
Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup.
Bake in a preheated 375F oven until golden brown and a cake tester inserted in the center comes out clean about 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven.
To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350F oven for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (72g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 28mg||9 %|
|Sodium 95.3mg||3 %|
|Potassium 42.7mg||1 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 46.2g|
|Protein 2.7g||4 %|
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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: 236
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