- Servings: 12 to 14 muffins
- Course: Breakfast
Sugared cranberries bake into a melty crimson deliciousness that makes muffin pan cleanup a challenge. Start with Reynolds® StayBrite® Baking Cups and skip extra scrubbing. You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. If there is not enough batter to fill every cup in the muffin pan, fill the empty spots halfway with water before baking for more batter. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or container, even while they're warm. Or you can leave them in the Reynolds® StayBrite® Baking Cups - they come in different colors and designs, so you can dress these muffins up for any occasion!
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 cup fresh cranberries
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- Reynolds® StayBrite® Baking Cups
Line twelve to fourteen 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups. In a medium bowl toss cranberries with the 2 tablespoons sugar. Set aside.
In a large bowl combine flour, 1/4 to 1/2 cup sugar, the baking powder, orange peel, and salt. Stir well. Combine egg, milk, and butter. Make a well in center of flour mixture; add egg mixture and cranberries. Stir just until moistened. Spoon into prepared muffin cups.
Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. Makes 12 to 14 muffins.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top