CRANBERRY BANANA OAT MUFFINS
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and melted butter or margarine until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4
CRAN BRAN MUFFINS
I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 41m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine bran and brown sugar in a large bowl.
- Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
- Beat oil, eggs, molasses, and orange zest into the bran mixture.
- Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 36 g, Cholesterol 32.5 mg, Fat 13.9 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 199 mg, Sugar 16.5 g
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
BANANA CRANBERRY MUFFINS
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS
I originally found these on a forum on the Eat Clean Community Forum but wanted to save the recipe here and also get the nutrition info! They are yummy, easy and very healthy. I use raw sugar/sucanat but that is not an understood ingredient.
Provided by MrsSpike34
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
- In a large mixing bowl mix flour, cinnamon, baking powder and soda.
- In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
- Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
- Mix the banana mixture in with the dry flour mixture and stir until just moistened.
- Spoon batter into muffin cups.
- Bake 18-22 minutes or until cake tester comes out clean.
- I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
- Makes 12-18 muffins.
CRANBERRY OAT BRAN MUFFINS
Make and share this Cranberry Oat Bran Muffins recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a bowl combine dry ingredients (flour - baking powder) and set aside.
- In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
- Stir in cranberries, walnuts and orange peel.
- Pour into muffin tins and bake for 20 minutes or until muffins are done.
Nutrition Facts : Calories 221.4, Fat 12.9, SaturatedFat 2, Cholesterol 33.9, Sodium 258.8, Carbohydrate 23.7, Fiber 2.1, Sugar 6.3, Protein 5.5
CRANBERRY BRAN MUFFINS
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
- Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
- Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
- Spoon batter into lined cups, filling each 3/4 full.
- Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
- Sprinkle walnut crumble over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
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