Brodys Cranberry Pumpkin Muffins Food

PUMPKIN CRANBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
• Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
• Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 350ºF.
• Toss cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BRODY'S CRANBERRY-PUMPKIN MUFFINS

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice and salt (if using) and mix well.
• Add the oil, pumpkin and eggs and stir until just combined. Stir in the cranberries and spoon the batter into greased muffin cups.
• Place the pans in the hot oven and bake for 40 minutes, or until a tester inserted into the center of the muffins comes out clean.

PUMPKIN SPICE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
• Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
• Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
• Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
• Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

PUMPKIN CRANBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups.
• Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside.
• Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth.
• Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Combine eggs, sugar, oil and pumpkin, mix well.
• Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well.
• Stir just until dry ingredients are moist. Stir in cranberries.
• Spoon into greased muffin pans.
• Bake at 350 degrees for about 30 minutes. I start checking for doneness around 20 minutes.

FRESH CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and grease or paper line 12 muffin tins.
• Combine dry ingredients in a medium mixing bowl.
• Combine remaining ingredients in a separate mixing bowl.
• Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
• Fill each muffin cup 2/3rds of the way full with batter.
• Bake for 30 minutes or until golden brown.
• Cool slightly before removing from tins to cool on a wire rack.

PUMPKIN CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• In a bowl, mix together the pumpkin puree and sugar.
• Stir in oil and buttermilk.
• Beat the eggs lightly; add to the mixture.
• In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
• Stir in nuts (if using), and cranberries.
• Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
• Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
• Note: the cranberries can be replaced with mini chocolate chips if desired.