Cranberry Yogurt Muffins Food

CRANBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
• In a small bowl, combine cranberries with granulated sugar, and toss to combine until coated. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• Use a hand mixer (or stand mixer) to cream together the butter and brown sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
• Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the cranberry-sugar mixture.
• Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.

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 YOGURT MUFFINS

Steps:

• In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

LEMON-CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
• Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
• Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

HEALTHY CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, whisk the egg for 10 seconds.
• Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
• In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
• Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
• Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

LEMON YOGURT CRANBERRY MUFFINS

Steps:

• Preheat oven to 400° and grease muffin pan.
• In a mixing bowl, beat the honey and oil together until creamy.
• Beat in eggs and lemon extract.
• In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
• Spoon batter into prepared muffin cups, filling to the top.
• Bake for 15-20 mintus.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven at 375F and line a 12 cup muffin tin with liners.
• In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.
• On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth.
• Remove the bowl from the stand mixer and gently fold in the cranberry sauce. Do not over-stir, you want a more marbleized effect.
• Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.

CRANBERRY MUFFINS

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.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 350ºF. Line 12 standard-size muffin tins (like these) with paper liners.
• In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, combine the yogurt, cranberry sauce, olive oil, egg, and vanilla. Pour the yogurt mixture into the flour mixture and stir just until moistened.
• Scoop into the muffin liners, filling each about 3/4 full. Bake until lightly browned on top and a toothpick in the center of a muffin comes out clean, 25-28 minutes.

PANERA CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 400°F and line a jumbo muffin pan with liners or squares of baking parchment.
• Whisk the flour, cornstarch, baking soda, baking powder, and salt together until well blended.
• Whisk together the oil, sugar, eggs, milk, orange juice, and vanilla extract until combined.
• Mix the wet ingredients into the dry ingredients and stir to form a batter.
• Fold in the orange zest and the cranberries.
• Scoop ½ cup of batter into each jumbo muffin liner and sprinkle a pinch of turbinado sugar on top.
• Bake at 400°F for 5 minutes, then bake at 350°F for 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let them cool in the pan for 5-10 minutes, then let the muffins cool completely on a wire rack.