Cranberry Jello Muffin Cups Recipes
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
INDIVIDUAL CRANBERRY-PINEAPPLE CUPS
This recipe was in Kraft Foods Magazine (I have not tried it but am saving it for future holidays). An attractive alternative to the sliced canned cranberry sauce! Prep/cook time does not include refrigeration.
Provided by firealarmqueen
Categories Apple
Time 15m
Yield 24 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice.
- Add water to juice to measure 2 1/2 cups. Pour into saucepan and bring to a boil.
- Add to gelatin mixes in large bowl and stir 2 minutes until dissolved.
- Stir in pineapple, cranberry sauce, nuts and apples.
- Spoon into 24 paper-lined 2 1/2 inch muffin cups.
- Refrigerate 2 1/2 hours or until set.
- Remove liners.
Nutrition Facts : Calories 94.2, Fat 2.2, SaturatedFat 0.2, Sodium 38.9, Carbohydrate 18.8, Fiber 0.7, Sugar 17.4, Protein 1.2
CRANBERRY CHIP MUFFINS
Round out breakfast in bed with these yummy muffins from Vineland, New Jersey's TerryAnn Moore. "I like to serve them warm with cream cheese, orange marmalade or jellied whole cranberry sauce...and a pitcher of mimosas!" she notes.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in the cranberries, chocolate chips and walnuts., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 314 calories, Fat 16g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 206mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY-PINEAPPLE MINIS
Discover how easy it is to make our Cranberry-Pineapple Minis. With only 15 minutes of prep time, you'll be enjoying adorable cups of cranberry salad in no time. Serve Cranberry-Pineapple Minis at your next autumn dinner!
Provided by My Food and Family
Categories Superfood Recipes
Time 2h45m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
- Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
- Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.8323 g, Sugar 0 g, Protein 1 g
CRANBERRY JELL-O MOLD
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY SALAD WITH JELL-O®
Holiday cranberry salad made with real cranberries could be your next family favorite! Best served cool and stores well in a plastic container.
Provided by fthursday
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
- While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
- Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
- Add pineapple, pears, and pecans. Stir and serve.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 60.1 g, Fat 6.6 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 66 mg, Sugar 55.2 g
CHERRY-CRANBERRY WALDORF MINI SALAD CUPS
Here's an adorable (and delicious!) way to serve individual Waldorf salads-molded into muffin cups with cherry JELL-O and whole berry cranberry sauce.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
- Stir in pineapple, cranberry sauce, nuts and celery. Spoon into 24 paper-lined muffin cups.
- Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CRANBERRY JELLO MUFFIN CUPS
I just love the way the paper lines come out on this delicious jello . I top it off with a dollop of cool whip. It is very yummy...
Provided by Brenda-Lee Barajas @Moxie50
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- Drain pineapple,reserving juice.Add enough water to juice to measure 2 1/2 cups . pour in to sauce pan bring to a boil. Then pour hot water over jello mixes in a bowl,stir untill completely dissolved.
- Stir in cranberry sauce and pineapple and nuts. stir and mix. Spoon (I used a ladle )into paper lined muffin cups .Using your muffin pans.Then refrigarate about 2 half hours or untill firm. Then remove liners.
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2020-11-24 Instructions. In a bowl, drain pineapple juice and reserve the juice. Add juice to saucepan with water and lemon juice. Heat until boiling. Remove from heat and add Jello and …
From diaryofarecipecollector.com
Servings 12Estimated Reading Time 2 mins
From diaryofarecipecollector.com
Servings 12Estimated Reading Time 2 mins
- In a bowl, drain pineapple juice and reserve the juice. Add juice to saucepan with water and lemon juice. Heat until boiling.
- Break up cranberry sauce with a fork. Add cranberry sauce , pineapple, and pecans to Jello mixture and stir to combine.
- Pour into foil muffin liners. Place liners in muffin tin to make them easy to store. Refrigerate for at least 2 to 4 hours until set.
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