Cranberry Grand Marnier And Almond Muffins Recipes
CRANBERRY ALMOND MUFFINS
My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. -Janice Pletscher, Basking Ridge, New Jersey
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-ALMOND MUFFINS
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
- Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
GRAND MARNIER CRANBERRY MUFFINS
Orange and cranberry are just made for each other and these are great! The recipe makes about 18 -- you may get more or less depending on how full you fill the muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Combine the orange juice, Grand Marnier, and the oil and set aside.
- In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.
- In another large bowl, beat the egg whites until frothy.
- Combine the juice mixture with the beaten egg whites.
- Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
- Fill muffin pans lined with paper liners, about 3/4 full.
- Bake for 25 minutes or until golden brown and puffed.
Nutrition Facts : Calories 248.3, Fat 9.4, SaturatedFat 0.7, Sodium 198.9, Carbohydrate 38.4, Fiber 1.9, Sugar 18.6, Protein 3.7
CRANBERRY, GRAND MARNIER AND ALMOND MUFFINS
Make and share this Cranberry, Grand Marnier and Almond Muffins recipe from Food.com.
Provided by AmandaInOz
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 200C (180C for fan assisted).
- Line a muffin tin with 12 liners.
- Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds.
- Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
- Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate.
- Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
- Bake for 20-25 minutes until the tops spring back gently when pressed.
- Cool on a wire rack.
Nutrition Facts : Calories 363.5, Fat 16.8, SaturatedFat 4.2, Cholesterol 34.8, Sodium 143.2, Carbohydrate 48.2, Fiber 2.4, Sugar 25.1, Protein 6.4
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