The memory of making these Christmas Morning Cranberry Muffins is a memory I will treasure forever! My 3 year old daughter asked me if we could make muffins for breakfast on Christmas morning, so we made these together. When we were done making these tart and tasty muffins, we enjoyed the fruits of our labor with a pretend tea party.
Working in the kitchen with your kids is so important, you can’t leave it up to the schools to teach your kids how to cook… that’s on you! Start easy with beating eggs, mixing batter and for the little ones put them on muffin cup duty. Just get them in the kitchen and I promise you will have a lifetime of amazing memories for it!
I was concerned that these would be too sour, but my 3 year old ate 5 of them before I had to move them up higher… so I guess the fresh cranberries gave it just the right kick but you could always substitute for dried or frozen blueberries (you will have to gently fold in the frozen blueberries before spooning out) or even dried cranberries, cherries, raspberries…. you name it! The key here is use what you have.
Makes 36 Christmas Morning Cranberry Muffins.
- 1 1/2 cup Self Rising Flour
- 1 cup fresh Cranberries
- 1 tsp Baking Soda
- 1/4 tsp salt
- 3/4 cup Greek Yogurt
- 1/2 cup unsweetened Apple Sauce
- 1/2 cup Almond Milk
- 3 large Eggs
- 3/4 cup Sugar, DO NOT use fake sugar!
Preheat oven to 350, lightly coat 3 Cupcake Pans with cooking spray or muffin liners/cups, also coat the muffin liners with cooking spray.
In a medium bowl combine the flour, berries, salt and baking soda mix well and set aside. In another medium bowl combine the Greek yogurt, apple sauce and almond milk and whisk, set aside.
In a standing mixer or large bowl whisk the eggs and sugar until pale and fluffy, about 5 minutes. Then alternate adding the flour mixture and the liquid mixture in 3 steps beginning and ending with the flour. Don’t over mix it will get tough you just want well combined.
Using an ice cream scoop pour the batter into cupcake molds 3/4 full, if you have any empty spots left in your cupcake pan just add a little water to each it doesn’t burn your tray. Place in oven for 15-20 minutes, you can tell they are done if you stick a tooth pick or uncooked piece of spaghetti into the cupcake and it comes out clean. Remove from oven and allow to cool.
These Christmas Morning Cranberry Muffins are amazing just as is, but if you want to add some flare try some of my fancy toppings:
– Orange Zest ads a punch of color for ZERO CALORIES!
– Dust with powdered sugar to make it look like it’s a White Christmas.
– For an Orange Dream frosting, mix powdered sugar with orange juice to a thin paste.
– For a Sugar Frosting make the Orange Dream just substitute water for OJ.
Nutrition information for Christmas Morning Cranberry Muffins:
Each muffin has:
- Calories: 46
- Fat: 0
- Fiber: 0
- Protein: 1.5
- Carbs: 9