CRANBERRY GINGER MUFFINS
Delicious cranberry-packed whole wheat muffins that are perfect for the holiday season (or any time) and are a crowd-pleaser.
Provided by Julie Andrews
Categories Breakfast
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine the topping ingredients. Set aside.
- In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
- In another medium mixing bowl, whisk together oat flour, oats, baking powder, baking soda, salt and ginger. Pour dry ingredients into the bowl of wet ingredients and whisk together until just combined. Fold in cranberries.
- Spoon batter into the wells of a greased 9-cup muffin tin, about ¾ of the way full. Top with a scoop of the oat/almond topping. Bake 18-20 minutes, until toothpick inserted into the center of the muffin comes out clean. Allow to cool.
Nutrition Facts : ServingSize 1 muffin, Calories 411 calories, Sugar 25 g, Sodium 250 mg, Fat 18 g, SaturatedFat 5 g, UnsaturatedFat 10 g, TransFat 0 g, Carbohydrate 57 g, Fiber 8 g, Protein 7 g, Cholesterol 55 mg
CRANBERRY GINGERBREAD MUFFINS
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN GINGER CRANBERRY MUFFINS
Make and share this Pumpkin Ginger Cranberry Muffins recipe from Food.com.
Provided by selfmadegirl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients.
- Mix in wet ingredients.
- Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 113.8, Fat 3.8, SaturatedFat 0.6, Sodium 93.1, Carbohydrate 18.9, Fiber 2.4, Sugar 1.1, Protein 2.4
MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS
I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie
Provided by Elly in Canada
Categories < 60 Mins
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 F (180 C).
- Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
- In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
- In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
- Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
- Bake for 25 to 30 minutes until tops are slightly browned.
Nutrition Facts : Calories 293.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 178.7, Carbohydrate 41.4, Fiber 1.1, Sugar 19.6, Protein 4.5
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