Quick Cranberry Nut Muffins Food

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

FRESH CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
• Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
• Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
• Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the 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.

CRANBERRY NUT MUFFINS

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder and salt.
• In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
• Fold in cranberries, pecans and orange peel.
• Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

CRANBERRY CRUMB MUFFINS

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.

QUICK CRANBERRY NUT MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CRANBERRY MUFFIN

Steps:

• Preheat the oven to 325 degrees F.
• Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.

CRANBERRY AND NUT MUFFINS

Steps:

• Preheat oven to 400°F.
• Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.
• Combine chopped cranberries with 1/2 cup sugar.
• Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.
• Stir in cranberries, chopped nuts, and orange peel (optional).
• Bake at 400°F for 20 or 25 minutes.
• Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.

CRANBERRY NUT MUFFINS

Steps:

• Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups).
• In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
• Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.