Cranberry Mini Muffins

recipe
These petite not-so-sweet muffins are perfect for Christmas morning. Leftovers freeze well for up to a month.
0

Be the first to rate it

Yield:

32 muffins

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 2004

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note