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Cranberry Cappuccino Muffins
Source: The following recipe from Ocean Spray Cranberries, Inc. was contributed by Marilyn Helton.

A coffee-lover's muffin laced with cocoa and cinnamon, and dotted with fresh and dried cranberries.

Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 288.3
Total Carbs 50.8 g
Dietary Fiber 2.6 g
Sugars 20.8 g
Total Fat 8.1 g
Saturated Fat 1.4 g
Unsaturated Fat 4.7 g
Potassium 134.7 mg
Protein 5.1 g
Sodium 213.3 mg
Dietary Exchanges
1 1/2 Fat , 1 Fruits , 1/2 Other Carbs , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 3/4 cup  white all purpose flour
1 each  cooking spray
1 3/4 cup  white all purpose flour
0.6667 cup  sugar
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
3 tbsp  unsweetened cocoa powder
1 tbsp  instant coffee granules
0 1/2 tsp  ground cinnamon
0 3/4 tsp  salt
0 3/4 cup  lowfat milk
1 each  eggs
6 tbsp  vegetable oil
1 1/4 cup  fresh cranberries
6 oz  Cranberries, sweetened, dried, Craisins
  1. Preheat oven to 375 degrees F. Grease or spray a 12-cup muffin tin.
  2. Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate mixing bowl. Make a well in the dry ingredients and add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries.
  3. Fill each muffin cup 2/3 of the way full with batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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