Pistachio And Dried Cranberry Muffins Food

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

CRANBERRY-PISTACHIO OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Combine rolled oats, brown sugar, baking powder, and salt in a large mixing bowl and mix well.
• Combine applesauce, milk, eggs, butter, and vanilla extract in another bowl; whisk until thoroughly combined. Pour into dry ingredients and mix thoroughly.
• Scoop batter into prepared muffin tin almost to the top. Top with pistachios and cranberries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

PISTACHIO AND DRIED CRANBERRY MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend gently in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

DRIED CRANBERRY AND ORANGE MUFFINS

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.