Cranberry Orange Pecan Oat Bran Muffins Recipe 45 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.

CRANBERRY ORANGE PECAN OAT BRAN MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350. Spray muffin pan with PAM. Stir together oat bran, flour, baking powder and soda and salt and brown sugar. Add cranberries and pecans. In a seperate bowl, whish milk, veg oil, o.j., egg, yogurt and orange rind. Add to flour mixture, stir til moistened. Spoon into muffin pans and bake 18-20 mins.

CRANBERRY OAT MUFFINS

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.

CRANBERRY PECAN STREUSEL MUFFINS

Steps:

• Pan preparation:
• Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
• Muffins:
• Position rack in center of the oven. Preheat oven to 400°F.
• In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
• Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
• Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
• Cooks' Note
• If you are baking the muffins at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
• If baking at 5,000 feet:
• Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 7,000 feet:
• Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 10,000 feet:
• Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

CRANBERRY OATMEAL MUFFINS

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.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

CRANBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a bowl combine dry ingredients (flour - baking powder) and set aside.
• In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
• Stir in cranberries, walnuts and orange peel.
• Pour into muffin tins and bake for 20 minutes or until muffins are done.

CRANBERRY ORANGE BRAN MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
• Divide between muffin tins, and bake at 350°F for 18-20 minutes.

CRAN BRAN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bran and brown sugar in a large bowl.
• Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
• Beat oil, eggs, molasses, and orange zest into the bran mixture.
• Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

ORANGE PECAN MUFFINS

Steps:

• In a large bowl, combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in a blender or food processor If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 10-25 minutes.

CRAN-ORANGE BRAN MUFFINS

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

ORANGE-CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400°F Line or grease 12 muffin cups and set aside.
• Combine the bran cereal and wheat bran in a large bowl. Stir in the boiling water to moisten and set aside for 5 minutes. Mix in the buttermilk, egg, oil, sugar substitute, orange juice concentrate, orange zest and vanilla.
• In a separate bowl, combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt. Stir in the cranberries. Stir into the bran mixture until just moistened.
• Divide the batter among the muffin cups and bake for about 25 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cook in the pan for about 5 minutes, then remove to cook slightly before serving.
• Storage: The muffins can be stored, covered, at room temperature for up to 2 days or frozen for up to 1 month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.

CRANBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Mix yogurt and baking soda in a measuring cup.
• In a large bowl, beat sugar, oil, applesauce, egg, and orange zest.
• Stir in bran and vanilla.
• In a separate bowl, mix flour, baking powder, and salt.
• Alternately add yogurt mixture and flour mixture to the egg mixture.
• Fold in cranberries.
• Bake at 350 for 35 minutes.
• I've also tried replacing 1/4 cup flour with coconut flour, adding 4 Tbs coconut milk to the wet ingredients, and 1/4 cup shredded, unsweetened coconut (eliminate orange zest).