Cherry Cranberry Apple Muffins Food

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, mix flour, baking soda, cinnamon and salt together.
• In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
• Stir apple, cranberries, and walnuts into wet mixture.
• Fold wet mixture into dry ingredients.
• I use an ice cream scoop to measure batter into greased muffin cups .
• Bake at 350 degrees for 20 to 25 minutes.

CRANBERRY APPLE MUFFINS

Steps:

• In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CRANBERRY APPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 375°
• Line a twelve cup muffin pan with paper liners, or use cooking spray.
• In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
• In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
• Add the milk mixture to the flour mixture
• Add the apple, dates, cranberries and walnuts
• Stir just until dry ingredients are moistened
• Spoon into prepared muffin pan cups
• Bake in the centre of the oven for 20 minutes
• Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
• Store at room temperature in an airtight container for up to 2 days

CRANBERRY APPLE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
• Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

CRANBERRY APPLE MUFFINS

Steps:

• Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
• Mix flours, baking soda, cinnamon and salt in a large bowl.
• Break eggs into another bowl. Add sugar and mix until smooth. Mix in oil and vanilla. Stir in apple, cranberries and walnuts. Pour over dry ingredients and mix just until moistened.
• Scoop batter into muffin cups. Bake 20 to 25 minutes or until browned and firm to the touch. Let cool, and store 1 to 2 days in a plastic bag or airtight container for best flavor. Do not freeze.

CHERRY CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold the chips, pecans and cherries into the batter. , Drop by tablespoonfuls into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375° for 10-13 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes; remove from pans to wire racks. Combine confectioners' sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.

CRANBERRY APPLE MUFFINS

Steps:

• Preheat oven to 400.
• Grease muffin pan.
• Sift flour, baking powder, 1/4 cup sugar and salt into bowl.
• Whisk cooled butter togther with egg, buttermilk and cider.
• Add this mixture to dry ingredients, stirring only enough to mix.
• The batter should be fairly stiff.
• Gently fold in cranberries and apples into batter.
• Pour into muffin cups (about 2/3 full).
• Sprinkle and additional tsp of sugar over each muffin.
• Bake muffins for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
• Turn out onto rack to cool.

CHERRY CRANBERRY APPLE MUFFINS

Steps:

• Combine first 5 ingredients in large bowl. Stir well.
• Beat remaining ingredients together in small bowl.
• Add to dry ingredients, stirring just until combined.
• Spoon into greased muffin cups. (Cups will be full).
• Bake at 375F for 20-25 min, or until top springs back when lightly touched.

CRANBERRY APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees and grease a muffin pan (or line with cupcake liners).
• Melt the coconut oil and give it a few minutes to cool while you prepare the other ingredients.
• In a medium bowl, whisk the flour, baking soda, and salt.
• In a large bowl, stir together the eggs, coconut oil, maple syrup, apple cider, and vanilla extract.
• Add the dry ingredients to the wet ingredients, and mix to just combine. Then stir in the chopped cranberries and apples.
• Transfer the batter to the prepared muffin pan. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Start checking the muffins at around the 20 minute mark, and then keep checking every minute or two. If you leave them in the oven too long, they'll be dry. I personally like to err on the side of undercooked rather than overcooked.
• Cool the muffins on a wire rack. Store them in an airtight container at room temperature.