100 Whole Wheat Cranberry Nut Muffins Food

CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin pan with paper liners.
• In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
• In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
• Add wet ingredients to dry and stir just until blended. Do not over mix.
• Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
• Bake for 15 to 18 minutes or until lightly browned.

100% WHOLE WHEAT MUFFINS

Steps:

• Pre-heat oven to 375 degrees F.
• Stir together the dry ingredients.
• In a separate bowl, stir together the liquid ingredients.
• Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

WHOLE WHEAT CRANBERRY NUT MUFFINS

Steps:

• Heat oven to 400 °F (200 °C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well.
• Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• In a small bowl, combine milk, oil and egg; blend well.
• Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool for 1 minute before removing from pan. Serve warm.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

JUMBO CRANBERRY-ORANGE-NUT MUFFINS

Steps:

• Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
• Grease bottoms of jumbo muffin pan with vegetable shortening.
• Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
• Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
• Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.

CRANBERRY WHOLE-GRAIN MUFFINS

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl, whisk together the dry ingredients, then stir in the cranberries and nuts.
• Whisk together the orange zest, eggs, milk, and oil or melted butter.
• Add the wet ingredients to the dry ingredients, stirring until blended; don't beat or your muffins will be tough!
• Fill 12 greased muffin cups or paper liners about 3/4 full.
• Bake the muffins for 18-20 minutes, until they're golden brown.
• Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
• In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil to dissolve the sugar.
• Dip the tops of the warm muffins into the glaze.
• NOTES: For a sweeter muffin, substitute 1 cup sweetened dried cranberries.

HEARTY, HEALTHY CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Use 3 separate bowls.
• 1st Bowl - Soak the oats in the yogurt and half & half.
• 2nd Bowl - Sift the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg, chia and flax).
• 3rd Bowl - Mix the sugars and the oil. Add in the vanilla and orange juice. Then add the egg and beat until well blended.
• Pour Bowl 3 (wet ingredients) into to Bowl 1 (Oats) and mix well. Then add in the cranberries, orange zest and nuts. (and optional chocolate chips).
• Gradually fold the wet ingredients into the dry ingredients (Bowl 1). Do not overmix.
• Scoop into paper lined muffin tins (or greased and floured muffin tins). Batter will be thick. Fill to top.
• Bake x20 minutes - or until a toothpick comes out clean.
• Yield 12 muffins.