ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Mini Muffins

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

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

How to Make It

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

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

  3. Combine sugar and cinnamon; sprinkle on muffins.

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

Christmas with Southern Living 2004