Cranberry Thanksgiving Muffins
(12 servings) Printable Version
Combine flour and baking powder in measuring cup. Add to sugar mixture alternately with yogurt beginning and ending with flour mixture.
Pour batter into a muffin pan coated with non-stick cooking spray and dusted with flour. (Or use muffin cups.) Spoon cranberry sauce evenly over batter; sprinkle with almonds.
Bake at 350 degrees for 25-30 minutes or until muffins are done (check by inserting a toothpick until it come out clean). Make glaze: combine all glaze ingredients in a small bowl and stir until smooth. Drizzle muffins with glaze.
This is a delicious, low fat treat for the morning after Thanksgiving!
Mr Breakfast would like to thank kmanore for this recipe.
Recipe number 1895. Submitted 11/16/2006.
Comments About This Recipe
What do you think of Cranberry Thanksgiving Muffins?
Overall Average Rating =(out of 5)
Based on 3 votes.
The muffins were a little dry and the cranberry sauce on top made a MESS of my cupcake pans. Don't think I would make this again but if I did, I would definitely mix the cranberry into the batter.
Comment submitted: 11/26/2011 (#13239)
OMGOODNESS! These turned out SOOOO YUMMY! I bet my husband (who doesn't like cranberry sauce) is gonna LOVE these! :)
Comment submitted: 12/29/2010 (#11804)
These turned out absolutely delicious. They are great to get rid of that extra cranberry sauce that you don't know what to do with. :o) Very moist!
Comment submitted: 1/30/2007 (#1368)
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