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
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
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
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.
BUTTERMILK CRANBERRY RAISIN MUFFINS
This is a tender bran muffin loaded with raisins, cranberries, coconut and walnuts. They are crispy on top because there are nuts on top of the muffins that roast while the muffins are cooking. You can make your own buttermilk, so these are super easy with most everything you already have in your pantry besides the bran cereal....
Provided by Sanity Chek
Categories Muffins
Time 45m
Number Of Ingredients 15
Steps:
- 1. Pour buttermilk into a large bowl and add the bran flakes. Goal is to soften them up. If you are making your own buttermilk (which I do regularly, make sure the milk sits for 10 minutes with the vinegar in it before using it.)
- 2. Add the oil, the egg, baking soda, salt, vanilla, optional orange extract*. Mix by hand about 4-5 strokes. *Note: Sometimes I use a tsp of pure maple flavoring instead or 2 tbsps of pure maple syrup.
- 3. Add ground flax seed, sugar and flour. Mix by hand until incorporated. No need to use an electric mixer. Then fold in the coconut, raisins, 1/2 the chopped walnuts, cranberries. Note: I just put the nuts in a sandwich bag and pound them a few times with my meat mallet to break them up.
- 4. Pour into XL greased or lined muffin tins. Sprinkle the reserved 1/4 cup of nuts on top of the muffins. This makes them crunchy and roasts the nuts while cooking which enhances their flavor.
- 5. Bake at 375 for 20-25 min or until toothpick comes out clean. If muffin tops start to turn too brown, I tent with foil or place a piece of parchment paper on top of them in the last 5-10 min. When done, let cool just long enough for you to remove from muffin tins and cool the rest of the way on wire rack. Cooling in the tins drys them out. Note: If you used regular large-sized muffin tins (12) instead of XL (6), cook for 15-20 min. Since this is the whole breakfast in my family and so good for you, I make XL-sized.
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS
The appearance of fresh cranberries is a surefire sign that the fall holidays have arrived. These tiny muffins always make our list of breakfast goodies to bake. The tartness of the cranberries is complemented by the sweetness of the golden raisins and richness of the heavy cream, which gives the muffins just the right balance. The combo of heavy cream and sour cream give the muffins great texture. Add a soft pat of melted butter on the warm muffins, and you have just created the perfect morning.
Provided by Food Network
Time 45m
Yield 12 medium muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.
- In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside
- In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
- Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.
- Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
- Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.
CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS
Make and share this Cranberry and Golden Raisin Cream Muffins recipe from Food.com.
Provided by Deb Mattson
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.
- 2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside.
- 3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).
- 4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
- 5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well.
- 6. Drain water from raisins. Fold raisins and cranberries into the batter.
- 7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
- 8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.
CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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