ORANGE CRAISIN MUFFINS
These orange and Craisin muffins are moist and delicious. The flavor combination is superb, plus they are easy to make.
Provided by Heavenly Home Cooking
Categories Baked Goods/Breads
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (176°C). Grease and flour a large 6-cup jumbo muffin pan or you can line it with large paper liners.
- Sift flour, sugar, baking powder, salt and baking soda into a large mixing bowl. Set aside.
- In a medium bowl, add milk, butter, orange juice, orange zest, and beaten egg. Whisk or beat for 1-2 minutes.
- Add wet ingredient to dry ingredients and stir until combined. Do not overmix. Stir in Craisins until well-distributed.
- Divide batter evenly for 6 muffins into your prepared muffin pan. Each well should be about 3/4 full. If using double acting baking powder, allow to rest for 5-10 minutes to allow the baking powder to start working. If using single acting baking powder, bake your muffins right away.Bake for 30-35 minutes or until golden brown and a toothpick inserted in center comes out clean. To get a more even bake, turn pans around halfway through baking.
Nutrition Facts : Calories 416 kcal, Carbohydrate 86 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 379 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
CRAISIN MUFFINS
Craisin muffins is a great way to start your day or a perfect way to end the evening. Packed with delicous flavor and cooked to a golden brown.
Provided by Amy
Categories Breads
Time 33m
Number Of Ingredients 16
Steps:
- In a large bowl combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and the orange zest.
- In a microwave safe container, melt the coconut oil on power level 4, for 1-2 minutes, just until mostly melted.
- Put the coconut oil in with the dry ingredients.
- In a different bowl, place the apple sauce, orange juice, eggs and the the vanilla, and mix together.
- Stir into the dry ingredients, just until combined.
- Fold in the Craisins, and the pecans.
- Prepare a muffin tin by greasing it or using paper liners.
- Fill each cup 3/4 full.
- Bake in a preheated oven @ 375 degrees for 18-20 minutes, or until the center comes out clean when checked with a wooden pick.
- Cool on a wire rack.
Nutrition Facts : Calories 268 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 215 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CARROT WALNUT CRAISIN MUFFINS
I love baking with yogurt! It's a great way to lower fat and it makes whatever you're baking moist and fluffy! This is such a different combination but works really well for muffins and scones. Even though this recipe calls for Craisins (dried cranberries) fresh cranberries can be used but they do over power the other flavors so...
Provided by Teresa Jacobson
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick or line with paper cups. Soak dried cranberries in hot water for about 20 minutes, drain very well right before use.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground flax, and salt. Set aside.
- 3. Melt butter in microwave; set aside to cool slightly. Meanwhile, in a separate bowl, combine yogurt and egg. Slowly stir in cooled melted butter until well blended. Add mixture to flour mixture but do not stir.
- 4. Add carrots, dried cranberries (well drained after having been soaked), and walnuts. Fold together until just blended. Don't over stir!
- 5. Scoop into prepared muffin tin. Bake in preheated oven for about 20 minutes or until toothpick tests done.
- 6. Let cool completely. Wrap in plastic wrap, place into large freezer ziploc and store in freezer, if desired.
CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Soak oats in yogurt or sourcream just enough to make it moist.
- Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
- In a separate bowl, add oil, sugars, and egg.
- Beat until well blended.
- Gradually fold in dry ingredients.
- Add chopped cranberries and orange zest.
- Put in greased muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
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.
CRANBERRY MUFFINS
The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries.
Provided by Boomette
Categories Quick Breads
Time 35m
Yield 18-24 muffins
Number Of Ingredients 10
Steps:
- In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
- Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
- Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it's about 60 minutes.
- Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
- Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.
BANANA RAISIN MUFFINS
These muffins would be great for a quick and healthy breakfast or snack on the go. Adapted from a weight loss tracking websites newsletter.
Provided by lauralie41
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º degrees.
- In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients.
- Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins.
- Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter.
- Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.
PUMPKIN RAISIN MUFFINS
A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 36 muffins
Number Of Ingredients 11
Steps:
- Mix oil& sugar.
- Add eggs& pumpkin.
- Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
- Stir in raisins.
- Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Stir in cranberries.
- Beat egg, orange juice, oil and orange rind.
- Add to dry ingredients all at once.
- Stir just to moisten.
- Spoon into greased muffin cups.
- (fill 3/4 full).
- Sprinkle tops lightly with a bit of sugar.
- Bake 400F 15-20 mins until lightly browned and firm to the touch.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
OATMEAL-RAISIN MUFFINS
From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.
Provided by Miss Annie
Categories Quick Breads
Time 1h
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Combine the oats and buttermilk and let stand 30 minutes.
- Sift together the flour, baking powder, salt, baking soda and cinnamon.
- Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
- Stir until just combined.
- The batter will be lumpy.
- Fold in the raisins.
- Spoon into a muffin tin about 2/3 full.
- Bake at 400º F for 15 to 20 minutes.
Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6
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- Oatmeal Craisin Cookies. You’ve probably had an oatmeal raisin cookie at least once in your life. But if you haven’t tried oatmeal Craisin cookies yet, you’re in for a real treat.
- White Chocolate Chip Craisin Muffins. Of course, if you prefer muffins to cookies, you might be more interested in this white chocolate chip and Craisin muffin recipe instead.
- Crantastic Healthy Craisins® Dried Cranberries and Turkey Wrap. You don’t have to stick explicitly to sweet foods for these Craisins recipes. This savory turkey wrap features roasted turkey breast, cheddar, carrots, jicama, spinach, low-fat Ranch, and Craisins, all on a healthy whole grain wrap.
- Cranberry Sauce from Dried Cranberries. Surprisingly enough, you can even make sweet, sticky cranberry sauce – yes, the wiggly, jiggly sauce we enjoy at Thanksgiving – from Craisins!
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- Cranberry Orange Shortbread Cookies. These seven-ingredient cookies combine shortbread’s soft, buttery texture with the bold flavors of cranberries, oranges, and almonds.
- Green Beans with Cranberries. If you’ve never added Craisins to green beans, you need to make this recipe for dinner tonight. It’s sooo fantastic. Along with some lemon juice, salt, olive oil, garlic, and soy sauce, the Craisins give the beans a sweet and savory flavor that’s almost Asian-inspired.
- Cranberry, Almond, and Walnut Oatmeal Mix. Start your day off right with this eight-ingredient, six-minute oatmeal. All you’ll need are oats, almonds, brown sugar, cinnamon, salt, Craisins, walnuts, and flaxseed.
- Balsamic Roasted Brussels Sprouts with Cranberries & Pecans. If you’re looking for a new way to liven up your traditional Brussels sprouts dish this holiday season, give this recipe a try.
- Lemon Couscous with Craisins and Chicken. Couscous is a popular side dish in my house because of its mild, unassuming flavor and because it’s super easy to fix.
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