in Recipes

Cranberry muffins

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Ingredients for 1 servings:

  • 120 g sugar
  • 120 g flour
  • 50 g cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp clove(s)
  • 75 g sour cream
  • 150 g cranberries from the jar
  • 1 egg(s)
  • 40 g margarine (low-fat margarine), soft
  • powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Low Fat 30, low in fat and still super delicious!

Makes 12 muffins on a muffin tin, or about 16 with paper baking cups. Preheat the oven to 180°C (350°F). Combine the sugar, sifted flour, cornstarch, baking soda, baking powder, cinnamon, and cloves. Mix well. Then add the egg, margarine, sour cream, and cranberries. Knead everything well with your hands. Spoon a good tablespoon of batter into each muffin tin (about 3/4 tbsp for paper baking cups). Bake the muffins for 25 minutes. Once cooled, dust with powdered sugar. For 12 muffins, each muffin contains about 125 kcal and 3 g of fat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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