Mini Cranberry Muffins Recipe

These tiny, tart muffins are for cranberry lovers. You can substitute raspberries or blueberries if you wish.

By Sally Sampson from readersdigest.com
Mini Cranberry Muffins RecipePhotograph by Carl TremblayMini Cranberry Muffins Recipe

IngredientsNumber of servings: 2 muffins (yields 12)

  • 3⁄4 cup all purpose flour
  • 1 tablespoon wheat bran
  • 1 tablespoon wheat germ
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon kosher salt
  • 1 cup fresh cranberries
  • 4 tablespoons (1⁄2 stick) unsalted butter
  • 1 large egg
  • 1⁄2 cup plain low-fat yogurt
  • 1⁄4 teaspoon vanilla extract
  • 1⁄2 teaspoon freshly grated orange zest

    How to make it 

  • 1

    Preheat the oven to 375°F. Place mini liners in 2 mini muffin/cupcake tins (or use nonstick tins).

  • 2

    Place the flour, wheat bran, wheat germ, cornmeal, sugar, baking powder, baking soda and salt in a medium-size bowl. Add the cranberries and stir to combine. Place the remaining ingredients in a small bowl and mix well. Add to the flour mixture and stir until just combined; do not overmix.

  • 3

    Using a large spoon, place spoonfuls of the mix into the prepared tins. Transfer to the oven and bake until golden, about 15 minutes. Turn out of the pans and serve immediately or cool to room temperature.

  • 4

    Store, covered, up to overnight or freeze for up to 1 month.

Nutritional Information(per serving)

  • Calories: 95
  • Calories from Fat: 42
  • Fat: 4.6g
  • Saturated Fat: 2.7g
  • Cholesterol: 28mg
  • Sodium: 116mg
  • Carbs: 11.5g
  • Protein: 2.3g
  • Fiber: 0.9g

Sally Sampson, is the author of the 100-Calorie Snack Cookbook. Also, see 5 Healthy Snack Recipes for 100 Calories, for more guilt-free ideas that are quick and easy to make.

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