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Cranberry Muffins
Source: National Pork Board

Warm muffins made with fresh cranberries.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 150.2
Total Carbs 22.3 g
Dietary Fiber 1.4 g
Sugars 4.1 g
Total Fat 5.4 g
Saturated Fat 0.9 g
Unsaturated Fat 3.0 g
Potassium 221.8 mg
Protein 3.9 g
Sodium 157.0 mg
Dietary Exchanges
1 Fat , 1/2 Meat , 1/2 Other Carbs , 1 1/2 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 1/2 cup  yellow cornmeal
3 tbsp  sugar
2 tbsp  low sodium baking powder
1 tsp  salt
3 each  eggs
1 1/2 cup  fat free milk
0.3333 cup  vegetable oil
1 1/2 cup  fresh cranberries
  1. Preheat oven to 425 degrees F.
  2. Combine all ingredients in large bowl, blend well. Add eggs, milk and oil; stir to make a smooth batter; fold in cranberries. Fill well-greased muffin pan cups 2/3 full.
  3. Bake for 15-20 minutes or until well browned. Serve warm or at room temperature.

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