Try this Cranberry Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200 C, 400 F, Gas Mark 6. Line a 12 hole muffin tray with paper cases. Mix the flours, baking powder, salt and sugar together in a mixing bowl. Combine the egg, milk, lemon juice and soya oil together in a jug. Then add to the dry ingredients and mix until almost combined. Add the cranberries and quickly mix in. The mixture should still look rough. Spoon the mixture into the prepared tray, filling each case two thirds full. Cook for 20-25 minutes or until golden and firm. Cool on a wire rack and dust with icing sugar. NOTES : Muffins that have a moist, spongy crumb and light texture, ideal for packed lunches or picnics.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 12 servings | ||
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Calories: 7 | ||
Calories from Fat: 4 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 96.6mg | 3 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.5g | 1 % | |
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: 7
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