Cranberry Muffins
Servings 16 servings
Calories 213kcal
Ingredients
- 2 cups self rising flour plus 1 Tbsp
- 1 cup granulated sugar
- 1/4 tsp ground nutmeg
- 1 cup buttermilk, well shaken
- 1/2 cup unsalted butter melted
- 2 tsp pure vanilla extract
- 3 large eggs
- 2 cups fresh cranberries rinsed and picked over, pat dry
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Spray 16 cups of a standard size muffin-cupcake pan with cooking spray or line with cupcake liners.
- In a large bowl, use a whisk to sift together 2 cups flour, sugar and nutmeg.
- In a separate medium bowl whisk together buttermilk, butter, eggs and vanilla until fully combined.
- Add wet to dry ingredients mixing by hand until fully moistened.
- Toss cranberries with reserved 1 Tbsp flour. Add to batter along with white chocolate chips. Mix until evenly distributed.
- Divide batter between muffin cups. Bake for 25-30 minutes or until a toothpic inserted into the center comes back clean.
- Run a knife around edge of pan to loosen. Let cool for 5 minutes, then remove from pan to a cooling rack.
- Serve warm or at room temperature. Store leftovers in an airtight container chilled for up up to 3 days.
Notes
To make your own self rising flour for this recipe: Sift together 2 cups of all purpose flour, 1 Tbsp baking powder and 1/2 teaspoon salt.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 36mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg