Ingredients for Miniature Cranberry Muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons cold butter
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 cup fresh cranberries, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
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How to Make Miniature Cranberry Muffins
- Preheat oven to 350°F (175°C).
- Grease 45 mini muffin tins or line with mini paper liners.
- In a medium bowl, prepare the topping: [Add topping ingredients and measurements here]
- Mix all topping ingredients until well combined. Set aside.
- In a food processor, combine [list base ingredients with measurements here], except the cranberries.
- Pulse 5 times.
- Add the [amount] of cranberries and pulse until just combined. Do not overmix.
- Fill the greased or paper-lined muffin tins about two-thirds full.
- Sprinkle generously with the prepared topping.
- Bake for 12-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean. For regular-sized muffins, bake for 20 minutes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
10g
Carbs
4g
