Cranberry Lemon Mini Muffins Food

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400ºF.
• Stir flour, baking powder and salt together.
• In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
• In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
• Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
• I have no idea how long these take in a 12-cup pan.

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.

CRANBERRY LEMON MINI MUFFINS

Steps:

• 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

LEMON CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CRANBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine almond flour, salt, baking soda and cranberries.
• In a smaller bowl stir together oil, eggs, agave and lemon zest.
• Stir wet ingredients into dry.
• Spoon batter in lined muffin tins.
• Bake at 350 degrees for 25-30 minutes.
• Cool and serve.

LEMON-CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
• FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CRANBERRY LEMON MUFFINS

Steps:

• Combine 4 dry ingredients for muffins.
• Combine milk, oil, egg, honey and lemon rind.
• Mix in dry ingredients, stirring til just moistened.
• Fold in cranberries.
• Spoon into 12 greased muffin cups.
• Bake 400F 20-25 mins til golden.
• Glaze while warm.
• GLAZE:.
• Combine glaze ingredients adding enough juice to make a smooth spreading consistency. Spread on warm muffins.
• TIP: For a cruny toppig, sprinkle batter before baking with a mixture of 1/3 cup chopped almonds and 2 Tbsp sugar.

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.