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.
DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS
This recipe comes from the Dr. Cookie cookbook which turns original recipes into great-tasting healthier ones. These cranberry muffins are especially tasty.
Provided by Chris from Kansas
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the orange juice and orange peel and beat again.
- Mix the flour and cranberries into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.
Nutrition Facts : Calories 178, Fat 2.5, SaturatedFat 0.6, Cholesterol 15.5, Sodium 168.3, Carbohydrate 36.4, Fiber 1.1, Sugar 18.9, Protein 2.9
FAT FREE CRANBERRY MUFFINS
Make and share this Fat Free Cranberry Muffins recipe from Food.com.
Provided by craftykeya
Categories Quick Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Add orange juice concentrate, warm water and cranberries and let sit a minute.
- Beat sugar and egg and milk and add to cranberry mixture.
- Blend well the sour cream and extract into other wet ingredients.
- Dump on top of the wet mixture the flour, baking powder, soda, zest and salt and gently fold this into the wet ingredients until just combined.
- Spray muffin tin with cooking spray.
- Drop mixture into 6-9 spaces in muffin tin about 3/4 full each.
- Bake at 375 for 20-25 minutes.
Nutrition Facts : Calories 121.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.4, Sodium 299.1, Carbohydrate 26.8, Fiber 0.7, Sugar 13.8, Protein 2.9
FAT FREE CRANBERRY ORANGE MUFFINS
Make and share this Fat Free Cranberry Orange Muffins recipe from Food.com.
Provided by rockstarcuti306
Categories Breads
Time 21m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- whisk together the dry, then the wet. gradually whisk in the dry to the wet. fold in cranberries and bake 16-18 minutes at 400, make sure you grease the cups!
Nutrition Facts : Calories 140.4, Fat 0.3, Sodium 189.6, Carbohydrate 31.9, Fiber 1.1, Sugar 13.9, Protein 2.9
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
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.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
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CRANBERRY MUFFINS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American,CanadianCategory Breakfast,Dessert,SnackServings 12Total Time 42 mins
- Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray, or fill pan with paper liners.
- Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl; mix well with a fork, make a well in the centre and set aside.
- Whisk together yogurt, milk, egg substitute, margarine and vanilla in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
- Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in centre of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.
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