Cranberry Cappuccino Muffins
Wishing you a very Merry Christmas
Coffee-lover's Cranberry Cappuccino Muffins laced with cocoa and sweet cinnamon spice, and dotted with fresh and dried cranberries.
1-3/4 cups all purpose flour
2/3 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons cocoa
1 tablespoon instant coffee
1/2 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup lowfat (1 percent) milk
6 tablespoons vegetable oil
1-1/4 cups fresh or frozen cranberries
1 package (6-ounce) sweetened dried cranberries
Preheat oven to 375 degrees. Grease or spray a 12-cup muffin tin.
Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate mixing bowl. Make a well in the dry ingredients and add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries.
Fill each muffin cup 2/3 of the way full with batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe makes 12 Muffins
Serving size: 1 muffin
Calories: 189; Fat: 8g; Carbohydrates: 27g; Cholesterol: 18mg; Sodium: 264mg; Protein: 3g; Fiber: 1g
Exchanges: 1 Starch, 1 Fruit, 2 Fat
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