Cranberry-Poppy Seed Muffins

Wake up sleepyheads with piping-hot muffins kissed with cranberries.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12

Ingredients

1 3/4
cups Original Bisquick™ mix
1/2
cup sugar
1/4
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2
cup milk
1
tablespoon poppy seed
1
teaspoon grated lemon peel
1
egg
1/2
cup fresh or frozen (thawed) cranberries

  • 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
  • 2 In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
  • 3 Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.

Expert Tips

Drizzle warm muffins with a glaze made by mixing 1/2 cup powdered sugar and 1 to 2 tablespoons of milk or whipping cream until smooth and thin enough to drizzle.

Overmixing can make muffins tough, heavy or rubbery. Muffin batter should not be beaten as much as cake batter. Mix only until the dry ingredients are moistened. It will still be slightly lumpy, which is typical of muffin batter.

Try using 1/2 cup of dried blueberries, cherries or cranberries instead of the fresh cranberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
120
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
20mg
20%;
Sodium
230mg
230%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.