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Nutrition Facts
Serving Size 114 g
(Approx. 12 Servings)
Amount Per Serving
Calories 340 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 560 mg 23%
Total Carbohydrate 69 g 23%
Dietary Fiber 1 g 4%
Sugars 27 g
Protein 6 g
Vitamin A 2% Iron 10%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cranberry Lemon Muffins

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 lemon, grated and juice
2 H-E-B Large Grade A Eggs
3/4 cup(s) H-E-B Whole Milk
1 cup(s) H-E-B Cane Sugar
3 cup(s) Bisquick Biscuit Mix
1 cup(s) Ocean Spray Dried Cranberries
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Instructions

1
Preheat oven to 350°F.
2
Spray a muffin pan with nonstick cooking spray and set aside.
3
In a large mixing bowl stir together lemon rind and juice, eggs, milk and sugar until combined.
4
Add biscuit mix and dried cranberries; stir until combined.
5
Pour batter into prepared muffin pan and bake on middle rack of oven for 15-20 minutes.
6
Remove from oven and turn muffins onto a clean surface to cool.

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