Cranberry Muffins Recipe

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plain yogurt; 1 c. oat bran; 1/2 c. sugar; 1 large egg white; 3 Tbsp. oil; 1 1/4 tsp. vanilla; 1/8 tsp. lemon extract; 1 c. flour; 1 1/4 tsp. baking powder; 3/4 tsp. baking soda; 1/2 tsp. cinnamon; 3/4 c. fresh coarsely chopped or frozen (thawed) cranberries; 1 tsp. sugar for garnish

Servings: persons

1 c. plain yogurt
1 c. oat bran
1/2 c. sugar
1 large egg white
3 Tbsp. oil
1 1/4 tsp. vanilla
1/8 tsp. lemon extract
1 c. flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. fresh coarsely chopped or frozen (thawed) cranberries
1 tsp. sugar for garnish

1
In large bowl, stir yogurt, oat bran, sugar, egg white, oil, vanilla and lemon.
2
Let stand 5 minutes.
3
Sift together flour, baking powder, soda and cinnamon in a small bowl.
4
Stir flour mixture into the yogurt mixture until incorporated but not overmixed.
5
Fold in cranberries.
6
Divide batter among 12 cups of standard greased or nonstick muffin tin.
7
Sprinkle 1 teaspoon sugar over muffin mixture.
8
Bake at 400u00b0 for 13 to 16 minutes until brown and springy.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. plain yogurt, 1 c. oat bran, 1/2 c. sugar, 1 large egg white, and more.

Yes, Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Muffins

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