Cranberry-Poppy Seed Muffins

Cranberry-Poppy Seed Muffins

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

muffins

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.
Success
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.
Substitution
Try using 1/2 cup of dried blueberries, cherries or cranberries instead of the fresh cranberries.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 120
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 20mg;
  • Sodium 230mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 0g,
    • Sugars 10g),
  • Protein 2g;
Percent Daily Value*:
    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.