Chop cranberries. Stir in 1/2 cup sugar. Set aside cranberry mixture.
In a separate mixing bowl, stir together flour, soda, salt, 1/4 cup sugar. Set aside flour mixture.
In blender mix egg, milk, vinegar, and oil.
Pour blender contents into flour mixture. Mix lightly with fork until all is wet. Add in cranberry mixture. Stir lightly. Contents should be lumpy and not evenly colored.
Fill greased muffin pan cups 2/3 full. Bake at 400° for 17-20 minutes. Cook until golden brown on top.
Makes 24 muffins. Anyone who can eat only one is superhuman.
Don't overstir the mixture! Stir as little as possible. Also, the cranberries should be chopped but not minced or blended- you want some larger chunks of cranberry.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 191 (70%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 40.9mg||13 %|
|Sodium 3903.5mg||135 %|
|Potassium 58.5mg||2 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 16.5g|
|Protein 3.5g||5 %|
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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: 273
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