1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cup, level with a knife.
Combine flour, sugar, baking powder, and salt in a large bowl; stir
well with a whisk. Stir in cranberries; make a well in center of
mixture. Combine milk, butter, rind, vanilla and eggs; add to flour
mixture, stirring just until moist. Spoon batter into 12 muffin cup,
coated with cooking spray.
3. Bake at 400 for 18 minutes or until muffins spring back when
touched lightly in center. Remove muffins from pan immediately, place
on a wire rack to cool.
Cooking Light Recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (721g)|
|Recipe Makes: 1|
|Calories from Fat: 443 (15%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 122mg||38 %|
|Sodium 1059.4mg||37 %|
|Potassium 310mg||8 %|
|Total Carbohydrate 595.2g||175 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 588.1g|
|Protein 26.3g||38 %|
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: 2889
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!