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Nutrition Facts

Serving Size 1 (71g)

Recipe makes 14 servings

Calories 223
Calories from Fat 94 (42%)
Amount Per Serving %DV
Total Fat 10.5g 16%
Saturated Fat 2.4g 12%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 36mg 12%
Sodium 178mg 7%
Potassium 90mg 2%
Total Carbohydrate 29.3g 9%
Dietary Fiber 1.4g 5%
Sugars 12.3g
Protein 4.1g 8%

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Cape Cod Cranberry Muffins

Recipe #261989 | 35 min | 15 min prep | add private note
Lainey6605

By: Lainey6605
Oct 29, 2007

These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."

SERVES 14 (change servings and units)

Ingredients

Directions

  1. 1
    Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
  2. 2
    Line 14 muffin cups with paper or foil cupcake liners.
  3. 3
    Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
  4. 4
    In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  5. 5
    In small saucepan, combine the butter and oil and heat until the butter melts.
  6. 6
    Stir in sugar; it will not dissolve.
  7. 7
    In large bowl, use a wooden spoon to stir together the eggs and orange juice.
  8. 8
    Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
  9. 9
    When the flour is almost incorporated, stir in the cranberries and walnuts.
  10. 10
    Fill the muffin cups until almost full with batter, about 1/4 cup each.
  11. 11
    Bake for 18-20 minutes, one pan on each shelf.
  12. 12
    Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
  13. 13
    Bake until the muffins are golden brown and the tops are springy to the touch.
  14. 14
    Cool on a wire rack.

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Featured Reviews for This Recipe

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From: AuntSana aka Chopped Liver

On Jun 28, 2008

Ok, Lainey, now I know what to do with all those bags of cranberries I always seem to have left over in the freezer. These were wonderful! Served them with, you got it, cranberry sauce. But this time, the sauce got a dollop of whipped cream and a muffin and, voila, dessert! Thnx so much for posting, Lainey. Made for ZWT4.

1 person found this review helpful

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  • From: Kid-Kat

    On Feb 27, 2008

    These were good. I followed one reviewer's suggestion for subbing applesauce for the butter, but they stuck to the paper. Next time I'll use just 1/4 c. of oil. However, they still tasted good. Really tender. Orange and cranberry are always a nice combo . I sprinkled the top with some orange zest to have a stronger orange flavour.

    0 people found this review helpful

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    From: Chef Kate

    On Nov 1, 2007

    Perfect cranberry muffins! It's really feeling like fall here and we wanted something cranberry. These were just right! Not too, sweet, not too tart. I doubled the recipe and have plenty for people to enjoy now and plenty to stash in the freezer. I did skip the nuts and increase the amount of cranberries a bit. Thanks, Lainey!

    2 people found this review helpful

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  • From: potions

    On May 18, 2008

    Tasty muffins! We really enjoyed these and I will make them again. They were just right as far as sweetness goes.

    1 person found this review helpful

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  • Read all 6 reviews

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