Double Cranberry Crunch Muffins Food

DOUBLE-CRANBERRY MUFFINS

Steps:

• Heat oven to 375°F.
• Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
• Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
• Spoon into 16 paper-lined muffin cups; top with cereal mixture.
• Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.

CRANBERRY HARVEST MUFFINS

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.

WINNING CRANBERRY MUFFINS

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.

CRANBERRY CRUMB MUFFINS

Steps:

• Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
• Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
• Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
• In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
• Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

DOUBLE CRANBERRY CRUNCH MUFFINS

Steps:

• Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
• Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
• Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
• Spoon the batter into muffin tins and stop with cereal mixture.
• Bake 25 minutes at375 degrees.
• *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.

DOUBLE CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F
• Combine flour, 1 cup sugar and baking powder in large bowl.
• Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
• Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
• Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
• Gently stir in cranberries.
• Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
• Spoon batter evenly into 16 paper-lined medium muffin cups.
• Top with cereal mixture.
• Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
• Cool in pan 5 min.; remove to wire rack.
• Serve warm or cooled.

DOUBLE-CHOCOLATE CRANBERRY MUFFINS

Steps:

• Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
• Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
• Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

CRANBERRY-ORANGE CRUNCH MUFFINS

Steps:

• Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
• In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
• Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
• Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
• Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
• Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

DOUBLE CHOCOLATE- CRANBERRY MUFFINS

Steps:

• 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
• 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
• 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins