Cranberry Orange Muffins With Truvia Baking Blend Food

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
• Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

CAKE MIX CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.
• Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.
• Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.
• Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.

TRULY ORANGE CRANBERRY MUFFINS

Steps:

• Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
• Add the orange juice to the blender and process until well blended.
• Add the butter and egg and blend again until just blended.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
• Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
• Fold in the dried cranberries.
• Fill greased or lined muffin cups two-thirds full.
• Bake at 400 F for 15-20 minutes.
• Cool 5 minutes in tin before removing to a wire rack to cool completely.

CRANBERRY ORANGE MUFFINS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 375 degrees F.
• Prepare muffin tin by greasing cups or use paper liners.
• In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
• In a separate bowl, whisk together butter, Truvia® Baking Blend, orange zest and juice, eggs, vanilla, and milk.
• Stir the wet mixture into the flour mixture until just combined.
• Fold in chopped cranberries.
• Fill each muffin cup about 3/4 full.
• Bake until golden and a toothpick comes out clean (20-25 minutes).
• Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

CRANBERRY ORANGE MUFFINS

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.

CRANBERRY ORANGE MUFFINS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 375 degrees F.
• Prepare muffin tin by greasing cups or use paper liners.
• In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
• In a separate bowl, whisk together butter, Truvia® Baking Blend, orange zest and juice, eggs, vanilla, and milk.
• Stir the wet mixture into the flour mixture until just combined.
• Fold in chopped cranberries.
• Fill each muffin cup about 3/4 full.
• Bake until golden and a toothpick comes out clean (20-25 minutes).
• Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.