CRANBERRY WALNUT MUFFINS
Steps:
- Preheat your oven to 350 degrees. Lightly grease and flour a 12 cup standard muffin pan. You can also line with cupcake papers. NOTE: this recipe makes 14 muffins so you can use 2 muffin pans or you can reuse the pan you used for the initial batch of muffins.
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, baking powder, nutmeg, walnuts and oats. In another mixing bowl, whisk together the eggs, vanilla extract, pumpkin puree, coconut oil and pumpkin puree. Pour the wet ingredients into the dry ingredients and gently mix until incorporated. The batter will be thick and lumpy.
- Toss the cranberries in 1 tbsp of flour to coat. Carefully fold into the muffin batter.
- Fill each muffin cup 2/3 full.
- Bake at 350 for 20-25 minutes, or until slightly golden and a toothpick inserted into the center of one of the muffins comes out clean. If using fresh berries, reduce your baking time by about 5 minutes.
- Cool on a wire rack for 15-20 minutes before serving.
Nutrition Facts : Calories 212 calories, Carbohydrate 25 grams carbohydrates, Fat 12 grams fat, Protein 3 grams protein, Sodium 162 grams sodium, Sugar 12 grams sugar
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
CRANBERRY, ORANGE, & WALNUT MUFFINS
These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
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 YOGURT MUFFINS
The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts :
HEALTHY CRANBERRY WALNUT MUFFINS
We love these, especially in the fall! Though they're good anytime -- I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand.
Provided by Paramela
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 141.3, Fat 4, SaturatedFat 0.8, Cholesterol 22.4, Sodium 164.3, Carbohydrate 23, Fiber 2.3, Sugar 7.2, Protein 4
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CRANBERRY MUFFINS WITH WALNUT CRUMB TOPPING RECIPE
From foodandwine.com
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- In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.
- In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda and salt. In another bowl, mix the yogurt with the egg and butter; stir in the dry ingredients. Toss the cranberries with the remaining 1 1/2 tablespoons of sugar and fold into the muffin batter.
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