CORNMEAL, CRANBERRY AND YOGURT MUFFINS
I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.
Provided by pansregnig
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.
CRANBERRY OATMEAL AND YOGURT MUFFINS
A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.
Provided by Slocan cook
Categories Oatmeal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Grease a 12 cup muffin pan and set aside
- In a medium size bowl combine dry ingredients and set aside
- In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
- Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
- Stir in the oil and combine to make a glossy batter.
- Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
- Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Nutrition Facts : Calories 220.8, Fat 7.1, SaturatedFat 1.4, Cholesterol 35, Sodium 184.4, Carbohydrate 34.9, Fiber 2.4, Sugar 14.4, Protein 5.4
CRANBERRY YOGURT MUFFINS
The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts :
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
MOIST CRANBERRY PECAN MUFFINS
An adapted recipe that my wife thinks is amazing.
Provided by thompson4808
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
- Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g
CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
CRANBERRY-PECAN CORN MUFFINS
I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
More about "cornmeal cranberry and yogurt muffins recipes"
CORNMEAL CRANBERRY AND YOGURT MUFFINS - BON APPETIT
From bigoven.com
Reviews 1Servings 12Cuisine AmericanCategory Bread
CRANBERRY YOGURT CORNMEAL MUFFINS RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
4/5 (4)
CRANBERRY CORNMEAL MUFFINS RECIPE | MYFOODDIARY
From myfooddiary.com
CRANBERRY CORNMEAL MUFFINS - RELISH
From relish.com
CORNMEAL STRAWBERRY MUFFINS | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
HEALTHY CRANBERRY ORANGE CORNMEAL MUFFINS RECIPE - COOKIN …
From cookincanuck.com
CRANBERRY CORN MUFFINS | MASSACHUSETTS CRANBERRIES
From cranberries.org
LEMON-CRANBERRY MUFFINS RECIPE | EATINGWELL
From eatingwell.com
CRANBERRY-CORNMEAL MUFFINS RECIPE
From pinterest.com
CRANBERRY-CORNMEAL MUFFINS - BETTER HOMES & GARDENS
From bhg.com
CRANBERRY-CORNMEAL MUFFINS RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY-CORNMEAL MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY CORNMEAL MUFFINS RECIPE - RECIPETIPS.COM
From recipetips.com
CRANBERRY-CORNMEAL MUFFINS RECIPE | MYRECIPES - MASTERCOOK
From mastercook.com
HONEY CORNBREAD MUFFINS WITH GREEK YOGURT RECIPE
From imnotthenanny.com
CRANBERRY YOGURT CORNMEAL MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
CORNMEAL CRANBERRY MUFFINS - RECIPES TO THE RESCUE BLOG - EASY …
From pinterest.ca
CORN MUFFINS (MADE WITH YOGURT) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CORNMEAL CRANBERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY CORNMEAL MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE ULTIMATE HEALTHY CORNBREAD MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
HOMEMADE (PERFECT) CRANBERRY AND ORANGE YOGURT MUFFINS
From christinascucina.com
CORNMEAL CRANBERRY MUFFINS – RECIPES TO THE RESCUE BLOG
From edacademie.com
SPARKLING CRANBERRY GREEK YOGURT MUFFINS - THE ARTISAN LIFE
From natashalh.com
10 BEST CRANBERRY MUFFINS WITH DRIED CRANBERRIES RECIPES - YUMMLY
From yummly.com
CRANBERRY CORNMEAL MUFFINS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST CRANBERRY MUFFINS WITH DRIED CRANBERRIES RECIPES | YUMMLY
From yummly.com
YOGURT CORNBREAD MUFFINS - RECIPE | COOKS.COM
From cooks.com
CORNMEAL CRANBERRY MUFFINS - TWIT IDEAS
From twitideas.com
CRANBERRY YOGURT MUFFINS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRANBERRY CORN MUFFINS - THE LEAN GREEN BEAN
From theleangreenbean.com
HEALTHY CRANBERRY ORANGE CORNMEAL MUFFINS | RECIPE | RECIPES, …
From pinterest.com
CRANBERRY-CORNMEAL MUFFINS - SOUTHERN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love