Cranberry Mini Muffins

Oxmoor House
These petite not-so-sweet muffins are perfect for Christmas morning. Leftovers freeze well for up to a month.
32 muffins


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2 cups self-rising flour
1 (8-ounce) container sour cream
1 cup butter, melted
1 teaspoon grated orange rind
1 tablespoon orange juice
1 (5-ounce) package sweetened dried cranberries (we tested with Craisins)
1/4 cup sugar
1/4 teaspoon ground cinnamon


Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.

Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.

Combine sugar and cinnamon; sprinkle on muffins.

Bake at 400° for 19 to 20 minutes or until golden. Serve warm.

Created date

August 2009