White Chocolate Cranberry Pumpkin Muffins Food

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS

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.

WHITE CHOCOLATE CRANBERRY MUFFINS

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.

WHITE CHOCOLATE CRANBERRY MUFFINS

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.

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

CHOCOLATE CHIP CRANBERRY MUFFINS

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.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.