WHITE CHOCOLATE CRANBERRY MUFFINS
I came up with this recipe one day when searching a nice way to use up some leftover cranberries. I think the white chocolate goes great with the fruit and also gives the muffins a very special texture.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 °C and line a muffin pan.
- In a bowl mix flour, baking powder, white chocolate and the spices.
- In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
- Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
- Pour into the muffin tin and bake for 20-25 minutes.
Nutrition Facts : Calories 209.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 17.2, Sodium 98.6, Carbohydrate 29.6, Fiber 1.3, Sugar 12, Protein 3.6
WHITE CHOCOLATE CRANBERRY MUFFINS
I wasn't sure how these muffins would go over with my family, but everyone raved about the combination of white chocolate and dried cranberries.
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.
Nutrition Facts :
WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS
These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!
Provided by CelticMommy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
- Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 40.1 g, Cholesterol 21.7 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 182.5 mg, Sugar 29.3 g
CHOCOLATE CHIP CRANBERRY MUFFINS
OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1
SKINNY CHOCOLATE & CRANBERRY MUFFINS
These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
- Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
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CRANBERRY AND WHITE CHOCOLATE MUFFINS | FOOD TO LOVE
From foodtolove.co.nz
Servings 12Total Time 40 minsCategory DessertPublished 2012-04-29
- Preheat oven to moderate 180°C. Lightly grease or line a 12-hole, 1/3-cup muffin tray with paper patty cases.
- In a saucepan, combine cranberries, sugar and water. Stir over a low heat until sugar dissolves. Bring to the boil. Boil 2 minutes then transfer to a bowl to cool.
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