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Cranberry pomegranate muffins

These soft and moist muffins have a fruity tang from pomegranate juice and dried cranberries.
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
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Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 2/3 cup cranberry pomegranate juice
  • 1/2 cup fat free milk
  • 1/2 tsp vanilla extract
  • 1 cup dried cranberries

Instructions
 

  • Preheat oven to 400°F. Lightly butter a 12-cup muffin tin or line with paper liners.
  • In a large bowl, combine flour, baking powder, baking soda and salt.
  • In a separate bowl, cream together sugar and butter until light and fluffy. Add egg and beat until smooth. Stir in the juice, milk and vanilla extract. Add in the dry ingredients, along with the dried cranberries, and stir until just barely combined.
  • Distribute batter evenly between the prepared muffin cups. Bake in preheated oven for 18-20 minutes, or until tops are puffed and golden brown, and a toothpick inserted into the centre comes out clean.

Notes

Recipe adapted from Crumb
Serving: 1muffin, Calories: 240kcal, Carbohydrates: 39g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Sodium: 228mg, Fiber: 1g, Sugar: 21g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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