Cranberry Walnut Muffins Recipes Recipe For Meatloaf

HEALTHY CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 350°.
• Mix the first six ingredients in a large mixing bowl.
• Then mix the last six ingredients in a separate, smaller mixing bowl.
• Add the wet ingredients to the dry and stir just until it's all moistened.
• Grease muffin pans or insert liners.
• Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
• Bake at 350° for about 35 minutes.

CRANBERRY WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.
• Mix SPLENDA® Granulated Sweetener, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.
• Mix buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
• Spoon batter into eight muffin cups. Bake in preheated 375 degrees F oven 20-25 minutes or until a toothpick inserted in the center comes out clean.

CRANBERRY MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and ham over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours or until a thermometer reads 160°., During the last 15 minutes of baking, baste meat loaf with barbecue sauce if desired. Garnish with bay leaves and cranberries if desired. Discard bay leaves before slicing.

CRANBERRY, ORANGE, & WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
• In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
• In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
• Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.