Pair with a cup of Joe after sending the kids to school, and savor the flavor. These muffins are mildly sweet with a touch of tartness.

Directions

Yields 16-18 muffins

1. Prepare muffin pan with liners or nonstick spray. Place four cranberries in each cup.

2. Combine all other ingredients in a food processor and blend until smooth and thick. Pour batter over cranberries, until each cup is halfway full.

3. Bake at 350 degrees Fahrenheit for 25 minutes.

Recipe tags

Butternut squash Cranberries Dorit Teichman Fall flavors Kid-friendly Kids Muffins Pineapple Super easy Sweet Tart Thanksgiving

Please log in to rate

1 Comment

Inline Feedbacks

View all comments

ahuva fischer

2 months ago

These are yumm!

wpDiscuz