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    You are in: Home / Recipes / Cranberry and Cream Cheese Muffins Recipe
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    Cranberry and Cream Cheese Muffins

    Average Rating:

    2 Total Reviews

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    • on December 04, 2006

      I just tried this recipe - it was published in the current ToH magazine (identical except for the 2 T of flour). My family loved it! We usually split our muffins and butter them, but these were delicious without any added butter. It's definitely a keeper for us; thanks for posting it!

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    • on December 03, 2006

      Very easy recipe and the muffins are moist and tender. My cranberries were frozen so it took about 10 minutes longer to bake. For us the cranberries were a bit to tart in the muffins that were mild tasting and sweeter. It was a bit of a shock to have that sharp tartness. The next time I make these muffins I will pulse the cranberries in my food processor a few times with a little sugar.

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    Nutritional Facts for Cranberry and Cream Cheese Muffins

    Serving Size: 1 (1590 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 295.9
     
    Calories from Fat 162
    54%
    Total Fat 18.0 g
    27%
    Saturated Fat 9.8 g
    49%
    Cholesterol 87.9 mg
    29%
    Sodium 220.8 mg
    9%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 17.4 g
    69%
    Protein 4.3 g
    8%

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