CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
CRANBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
- Add the eggs, one at a time, mixing to combine after each addition.
- Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
- In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
- Using a spatula or wooden spoon, gently fold the cranberries into the batter.
- Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g
MINIATURE CRANBERRY MUFFINS
This recipe will give you approximately 40-45 of the most wonderful moist little muffins, mini chocolate chips or grated semi-sweet chocolate can be replaced for the chopped cranberries.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 30m
Yield 40-45 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 2.1, Cholesterol 18.4, Sodium 46.6, Carbohydrate 14, Fiber 0.4, Sugar 7.9, Protein 1.3
CRANBERRY MINI MUFFINS
These sound delicious, just right for Christmas morning. I found the recipe in a book called Christmas with Southern Living 2004.
Provided by CorriePDX
Categories Breakfast
Time 25m
Yield 32 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.
- Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.
- Combine sugar and cinnamon; sprinkle on muffins.
- Bake at 400 degrees for 19 to 20 minutes, or until golden. Serve warm.
Nutrition Facts : Calories 458.1, Fat 29.8, SaturatedFat 18.5, Cholesterol 74.2, Sodium 576.7, Carbohydrate 45.6, Fiber 1.9, Sugar 18.1, Protein 4.3
CRANBERRY MUFFIN
Provided by Food Network
Time 50m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
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