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Cranberry-Poppy Seed Muffins

Betty Crocker Kitchens
Updated Dec 12, 2008
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Wake up sleepyheads with piping-hot muffins kissed with cranberries.

Cranberry-Poppy Seed Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 8
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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

Instructions

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

Nutrition

120 Calories
3g Total Fat
2g Protein
21g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
120
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
1/2g
Cholesterol
20mg
6%
Sodium
230mg
10%
Potassium
60mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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