Mini Cranberry Muffins Food

CRANBERRY MUFFINS

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.

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 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.

MINI CARROT CRANBERRY MUFFINS

Steps:

• In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
• In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
• Spoon into greased or paper-lined mini-muffin cups, filling to top.
• Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
• Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

MINIATURE CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease 45 mini muffin tins or line with mini paper liners.
• For the topping; mix all ingredients together until blended; set aside.
• Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
• Add in the cranberries and process until just mixed.
• Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
• Bake for about 12-15 minutes for mini muffins.
• Bake 20 minutes for regular-size muffins.

CRANBERRY MINI MUFFINS

Steps:

• Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.
• Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.
• Combine sugar and cinnamon; sprinkle on muffins.
• Bake at 400 degrees for 19 to 20 minutes, or until golden. Serve warm.

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Steps:

• Preheat oven to 400°F.
• In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
• Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
• In a large mixing bowl, beat egg lightly. Whisk in the milk.
• Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
• Fold the dry ingredients into the egg and milk, mixing until just combined.
• Scoop batter into lightly greased mini-muffin tins.
• Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

LEMON CRANBERRY MUFFINS

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.

ZUCCHINI AND CRANBERRY MINI-MUFFINS

Steps:

• Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
• In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
• In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
• Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)

CRANBERRY MUFFINS

Steps:

• In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
• Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
• Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it's about 60 minutes.
• Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
• Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.