Cranberry Buttermilk Muffins In A Jar Recipes

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

CRANBERRY BUTTERMILK MUFFINS IN A JAR

Steps:

• To assemble the gift jar:.
• Wash and thoroughly dry a 1-quart wide-mouth canning jar. (Decorative or vintage jars make a great keepsake after the muffin mix is used, just make sure the jar is food safe and washed thoroughly.).
• Layer the ingredients in the jar as listed above, starting with the sugar on the bottom, then flour, cranberries, ginger, baking powder, baking soda and finally salt.
• Press each ingredient layer firmly into place with a flat-bottomed object (like a plastic cup) before adding the next.
• Secure the lid.
• Create a recipe card that shares directions to prepare & bake muffins.
• Directions to prepare muffins:.
• Preheat oven to 375 degrees F.
• In a large bowl combine buttermilk, butter, eggs and vanilla.
• Add contents of jar and stir until just combined.
• Spoon batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• Cool muffins for 5 minutes in the tin.
• For a special treat make a slit in the top of the muffin and insert a pat of butter for any muffins you are going to eat right then.
• Serve immediately or store in a sealed container for up to one week.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 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.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Combine cranberries and 1/4 cup sugar; set aside.
• Mix together flour, remaining sugar, baking powder, baking soda, and salt.
• Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
• Lightly beat together egg, buttermilk and orange juice.
• Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
• Spoon batter into greased muffin cups, filling two-thirds full.
• Bake at 375 degrees for 25 minutes.
• To make cranberry butter, puree cranberries in blender.
• Add sugar, butter, and lemon juice; process until smooth.
• Refrigerate until ready to use.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.