| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 2 dozen |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 2 dozen |
Ingredients
- 1/2 quart whole eggs
- 1/4 quart oil
- 1 pounds butter, softened
- 1/4 pound baker’s shortening
- 3/8-ounce salt
- 1 pound sugar
- 1 1/2 ounces vanilla extract
- 1/8 teaspoon butter flavoring
- 1 3/8 ounces baking powder
- 1 1/8 pounds bread flour
- 1 1/2 cups whole fresh cranberries
Instructions
- Preheat the oven to 325 degrees F.
- Mix all ingredients for 10 minutes, but don’t over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 445 |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 116 mg |
| Sodium | 239 mg |
| Serving Size | 1 of 24 servings |
| Calories | 445 |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 116 mg |
| Sodium | 239 mg |
Reviews
Who wrote this recipe
I’m never in the habit of commenting on a recipe without trying it (and always roll my eyes at those who do… so feel free to chastise and roll away) but 24 muffins involving 1 pound of sugar and just 1/8 more of flour? Seriously? For those of you who tried this and liked it, bless you but I’m gonna go look for a different recipe.
10 eggs
1 cup oil
4 sticks of butter
2 cups shortening
just over 2 TBLS salt
2 cups sugar
3 TBLS vanilla extract
1/8th tsp butter flavoring
almost 3 TBLS baking powder
4 1/2 cups bread flour
1 1/2 cups whole fresh cranberries
1 cup oil
4 sticks of butter
2 cups shortening
just over 2 TBLS salt
2 cups sugar
3 TBLS vanilla extract
1/8th tsp butter flavoring
almost 3 TBLS baking powder
4 1/2 cups bread flour
1 1/2 cups whole fresh cranberries
Recipe take a little bit of work to follow, but its not as hard as some previous reviews make it out to be. Highly recommended!!!!!!
I just bought fresh cranberries and wanted to make muffins….but I’m sorry I don’t understand the measurements!! They sound like they would be good, but I’m with everyone else on this, 1/2 quart of whole eggs?????
This is not practical for use at home unless you’re having a large party.
The reason the measurements in this recipe are scaled in ounces, quarts and pounds is because in professional baking kitchens, everything is measured by weight, never by cups or tablespoons. For example, bakers often find that one ounce of flour does not equal exactly two tablespoons because of environmental conditions, so its always important to measure ingredients by weight — either in metric or standard scales.
Anyway, I liked this recipe and thought it turned out well. I will say it does help to do baking by weight if you have a digital scale at home.
Half a quart of eggs???
I am sure the results of this recipe would be great but I’m not sure how to convert the measurements, i.e., 1/2 quart of whole eggs. Could you explain the measurement….Thanks
I really liked these muffins. My kids kind of liked them, but they are picky. As far as the previous comment, use a baby bottle to measure out the ounces. I keep one on hand for such an occasion. The 3/8, how can you really measure that? I divided the ingredient the best I could.