Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Cranberry Surprise Muffins

Cranberry Surprise Muffins

Get Ready

Servings: Yields 12 MuffinsLearn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

6 oz 1/3-less-fat (neufcha^tel) cream cheese, at room temperature
1/4 cup sugar
1 each egg
1 teaspoon grated lime zest
2 cups all-purpose flour
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
6 tablespoon Butter, unsalted, cut into 1/2-inch cubes
2 each eggs
1 cup milk
2 teaspoons vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1 tablespoon demerara or turbinado sugar for sprinkling (optional)

directions:

1. Preheat oven to 375degreesF. Spray a 12-cup muffin pan with vegetable cooking spray. Use a paper towel to spread spray around the edges and surface of the pan.
2. Prepare cream cheese filling. In a medi- um bowl, use an electric mixer on medium-high speed to beat the cream cheese and sugar until fluffy. Add egg and lime zest and beat until smooth. Set aside.
3. Prepare the muffins. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk or stir with a fork until well mixed. Add butter and use an electric mixer on medium-high to blend until the texture is like cornmeal. Alternately, use a fork or pastry blender.
4. In a separate bowl, gently whisk the eggs, being careful that they don't get too foamy. Whisk in the milk and vanilla. Pour into the flour-butter mixture and stir by hand just until incorporated. Stir in the cranberries.
5. Fill each muffin cup 1/3 of the way with the cranberry batter. Top each with some of the cream cheese filling, dividing it among the 12 muffins. Top with remaining cranberry batter. The muffin cups should be about three-quarters full. If desired, sprinkle each muffin with about 1/4 tsp. demerara or turbinado sugar.
6. Bake muffins until light golden brown, about 20 minutes. Let rest for 5 minutes, then remove from tins. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2010

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
6 oz 1/3-less-fat (neufcha^tel) cream cheese, at  
1/4 cup sugar  
1 each egg  
1 teaspoon grated lime zest  
2 cups all-purpose flour  
2 1/4 teaspoon baking powder  
1/4 teaspoon salt  
1/2 cup sugar  
6 tablespoon Butter, unsalted, cut into 1/2-inch c  
2 each eggs  
1 cup milk  
2 teaspoons vanilla extract  
1 cup fresh or frozen cranberries, coarsely choppe  
1 tablespoon demerara or turbinado sugar for sprin  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 12 Muffins
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 6 g (30%)
Cholesterol 70 mg (23%)
Sodium 230 mg (9%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 1 g (4%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading