CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
CRANBERRY MUFFIN
Provided by Food Network
Time 50m
Yield 2 dozen
Number Of Ingredients 11
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-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
MINI CARROT CRANBERRY MUFFINS
A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.
Provided by Redsie
Categories Quick Breads
Time 22m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
- Spoon into greased or paper-lined mini-muffin cups, filling to top.
- Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
- Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
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.
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
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