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    You are in: Home / Recipes / Crunchy Cranberry Buttermilk Muffins Recipe
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    Crunchy Cranberry Buttermilk Muffins

    Crunchy Cranberry Buttermilk Muffins. Photo by LARavenscroft

    1/4 Photos of Crunchy Cranberry Buttermilk Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Combine dry ingredients in a large mixing bowl.
    3. 3
      Combine liquid ingredients in a small mixing bowl.
    4. 4
      Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
    5. 5
      Gently stir in cranberries.
    6. 6
      Fill paper-lined muffin cups two-thirds full.
    7. 7
      Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
    8. 8
      Cool in pan on wire rack 10 minutes.
    9. 9
      Serve warm or cold with butter and/or cream cheese.
    10. 10
      Note: Muffins can be prepared ahead and frozen.
    11. 11
      Reheat in microwave-one muffin on high for 30 to 45 seconds.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on November 27, 2010

      45

      This is a very good muffin! I used a heaping 1/3 cup of brown sugar and left out nutmeg and walnuts because they were not in my pantry. I will be making these again in a few weeks for colleagues.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2009

      45

      I made these 2 days ago when I had to use up extra cranberries and buttermilk. I added 2 additional Tbsp of brown sugar, used 1 whole cup of chopped cranberries, omitting the nuts, and sprinkled the tops lightly with turbinado sugar. I baked them at 400 as the original suggests and the muffins were done in 19 minutes. They did not rise much over the top of the muffin pan, but they are very good and not at all heavy. Perfect for a light breakfast.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2009

      55

      Sharon this is a great recipe! I just took mine out of the oven so far I have eaten 2! I followed the recipe completely with one exception. I only baked them at 350 degrees for 20 minutes and they were done. Next time I thinks I will add a little more of the brown sugar for a little more sweetness but they are still great as posted. I did get 15 muffins from the recipe. Thanks for much now I have a another favorite cranberry recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Crunchy Cranberry Buttermilk Muffins

    Serving Size: 1 (709 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 167.8
     
    Calories from Fat 52
    31%
    Total Fat 5.8 g
    8%
    Saturated Fat 3.2 g
    16%
    Cholesterol 34.0 mg
    11%
    Sodium 300.9 mg
    12%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 8.3 g
    33%
    Protein 3.9 g
    7%

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