CRANBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Yield 12 muffins
Number Of Ingredients 10
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 MUFFINS
These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Set oven to 400°F.
- Line muffin cups with paper baking cups.
- In a bowl, blend together melted butter and brown sugar using a wooden spoon.
- Whisk in eggs, one at a time.
- Stir in vanilla, milk and orange juice.
- In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
- Make a well in the dry ingredients, and pour in orange juice/milk mixture.
- Blend JUST until combined.
- Gently stir in cranberries.
- Divide batter between prepared muffin tins.
- Bake for 22-25 minutes, or until muffins test done.
- Turn out on a cooling rack.
- Note: These muffins freeze beautifully.
Nutrition Facts : Calories 250.7, Fat 9.1, SaturatedFat 5.3, Cholesterol 51.8, Sodium 275.3, Carbohydrate 39.3, Fiber 2, Sugar 20.3, Protein 4.2
CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
DRIED CRANBERRY AND ORANGE MUFFINS
Make and share this Dried Cranberry and Orange Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
- Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.
Nutrition Facts : Calories 225.7, Fat 10, SaturatedFat 1.4, Cholesterol 18.4, Sodium 264.7, Carbohydrate 30.4, Fiber 1.2, Sugar 13.2, Protein 4.1
AUTUMN CRANBERRY-ORANGE MUFFINS
Make and share this Autumn Cranberry-Orange Muffins recipe from Food.com.
Provided by momthecook 2
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir oil and sugar together until well mixed.
- Beat in the egg and orange zest.
- Stir in the cranberry sauce (canned or homemade) and milk.
- In a separate bowl, mix together flour, salt, baking soda and baking powder.
- Stir dry ingredients into wet, mixing just enough to moisten.
- Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
- (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Nutrition Facts : Calories 179.4, Fat 5.3, SaturatedFat 0.8, Cholesterol 16.1, Sodium 208.7, Carbohydrate 29.9, Fiber 0.8, Sugar 13.7, Protein 3.2
MIMI'S NEW ENGLAND CRANBERRY ORANGE MUFFINS
These are made with Cranberry Orange Relish--yum! They are nice and moist and taste delicious. If you want to make the relish see my recipe for Recipe #202126.
Provided by Mimi in Maine
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
- In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
- Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
- Gently fold in the full 1/3 cup of cranberry orange relish.
- Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 171.1, Fat 6.7, SaturatedFat 3.8, Cholesterol 46.2, Sodium 233.4, Carbohydrate 25, Fiber 0.5, Sugar 12.9, Protein 2.9
LIGHT CRANBERRY-ORANGE MUFFINS
Make and share this Light Cranberry-Orange Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, baking soda and salt into a bowl.
- In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
- Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
- Do not over mix.
- Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
- Bake at 375 degrees for 20 minutes or until done.
- Remove muffins from tins and let cool on a rack.
Nutrition Facts : Calories 136.3, Fat 5.2, SaturatedFat 0.5, Cholesterol 17.8, Sodium 174, Carbohydrate 19.1, Fiber 1.1, Sugar 1.4, Protein 3.2
FLORIDIAN CRANBERRY ORANGE MUFFINS
These are awesome bakery style cranberry orange muffins that are right at home in any holiday breakfast or brunch
Provided by Chef Wahoo
Categories Breads
Time 25m
Yield 16 Muffins, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan bring dried cranberries to boil with 2 cups of water. Boil until cranberries are re-hydrated, drain, cool and set aside. In a mixing bowl whisk dry ingredients together.
- Next cut in 4 Tablespoons butter into flour mixture ( i use a food processor with 1 cup of flour mixture, pulse it until incorporated then return to mixing bowl). I then beat 2 eggs in a separate bowl, add yogurt, buttermilk and orange juice. I then fold these ingredients into the dry and add the cranberries.
- The final step is for the topping, I use the food processor to cut 1/4 cup sugar with 3 tablespoons flour and butter with a pinch of salt for a sugar sprinkle on top of the muffins.
- Dip batter with a 1/3 cup into regular muffin that have been sprayed with PAM or greased. Batter should be super lumpy and the consistency mashed potatoes. add more buttermilk to get the ingredients to be like a thick batter. Spoon into muffin tins to 7/8 full. sprinkle the topping mixture onto the muffins and bake in a 420 degree oven (closer to the top rack upper middle) for 12-18 minutes. Remove when there is a light noticeable golden brown ring on the edge. Cool and serve.
Nutrition Facts : Calories 311.9, Fat 10.3, SaturatedFat 6, Cholesterol 70, Sodium 445.3, Carbohydrate 49.4, Fiber 1.6, Sugar 21.7, Protein 5.9
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