Directions:
- Preheat oven to 400°. In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice forms. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper-lined muffin cups; set aside.
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture.
- Bake 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.78 Kcal (1908 kJ) | ||
| Calories from fat | 62.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 5% | |
| Sodium | 63.05mg | 3% | |
| Potassium | 152.08mg | 3% | |
| Total Carbs | 89.94g | 30% | |
| Sugars | 29.54g | 118% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 0.2mg | 1% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 246.83 Kcal (1033 kJ) | ||
| Calories from fat | 33.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 11% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 5% | |
| Sodium | 34.15mg | 3% | |
| Potassium | 82.36mg | 3% | |
| Total Carbs | 48.71g | 30% | |
| Sugars | 15.99g | 118% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 3.48g | 13% | |
| Vitamin C | 10.5mg | 32% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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