Christmas Cranberry Muffins Food

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

MINIATURE CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease 45 mini muffin tins or line with mini paper liners.
• For the topping; mix all ingredients together until blended; set aside.
• Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
• Add in the cranberries and process until just mixed.
• Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
• Bake for about 12-15 minutes for mini muffins.
• Bake 20 minutes for regular-size muffins.

CHRISTMAS MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tray with paper muffin cases.
• Melt the butter in the microwave or a small pan over a low heat, then set aside to cool for 10 mins. Meanwhile, mix the flour, bicarb, sugar, cinnamon and nutmeg in a large bowl with a pinch of salt.
• Add the yogurt, vanilla and eggs to the cooled butter and mix well. Pour the wet ingredients into the dry ingredients along with the orange zest, chocolate and dried cranberries. Mix well until there are no pockets of flour.
• Divide the mixture evenly between the paper cases, then bake for 30 mins until risen and golden. Check they're cooked by inserting a cocktail stick into the centre of one of the muffins (choose one in the centre of the tray). If any wet cake batter clings to the skewer, return to the oven for 5 mins.
• Remove the muffins from the oven and leave to cool in the tin for at least 10 mins. Meanwhile, mix the icing sugar with enough of the orange juice to make a loose icing. Brush the orange glaze over each muffin, then sprinkle with a little pearl sugar, if using. Leave to cool before eating. Will keep in an airtight container for up to five days, or frozen for up to two months.

MERRY CHRISTMAS MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, beat eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in carrots, apple, coconut, fruit and raisins. Fill 16 paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For frosting, combine butter, cream cheese, sugar, juice and vanilla in a bowl; beat until smooth and creamy. Spread over muffins. Sprinkle with cherries.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
• Sift together flour, salt and baking powder. Set aside.
• Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
• Add flour mixture and stir just until mixed. Fold in cranberries.
• Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

WINNING CRANBERRY MUFFINS

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

CHRISTMAS CRANBERRY MUFFINS

Steps:

• 1. In a medium bowl, combine flour, sugar, baking soda and salt. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. Stir in cranberries, nuts and orange zest.
• 2. Divide mix into 2 resealable plastic bags. Store in refrigerator. Give with baking instructions.
• 3. TO BAKE: In a medium bowl, combine 1 c sour cream and 1 bag muffin mix (2 1/2 cups) just until moistened. Fill paper-lined muffin cups full of batter. Sprinkle with granulated sugar. Bake in a 400 degree oven 18-20 minutes or until a toothpick inserted in center of muffin comes out clean and tops are golden brown.