Cranberryoatbranmuffins Recipes

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY OATMEAL MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.
• Combine the old-fashioned rolled oats and the milk in a small saucepan.
• Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
• Add the eggs to the cooled oat mixture, stirring until blended.
• Add the oat mixture to the flour mixture, and stir just until blended.
• Stir in the cranberries and nuts. Do not over mix.
• Spoon the batter into the prepared muffin pan cups.
• Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Set pan on a wire rack and let cool 5 minutes.
• Remove muffins from the pan and set on the rack to cool.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

CRANBERRY BRAN MUFFINS

Steps:

• In a large bowl, combine the muffin mix, cereal and cranberries. Stir in milk just until moistened. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 16-18 minutes or until a toothpick inserted in muffin comes out clean. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

CRANBERRY OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a bowl combine dry ingredients (flour - baking powder) and set aside.
• In another bowl beat together eggs, vegetable oil and milk and stir into dry ingredients.
• Stir in cranberries, walnuts and orange peel.
• Pour into muffin tins and bake for 20 minutes or until muffins are done.

CRANBERRY CRUMB MUFFINS

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 BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

OATMEAL-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
• Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
• Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

CRANBERRY ORANGE PECAN OAT BRAN MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350. Spray muffin pan with PAM. Stir together oat bran, flour, baking powder and soda and salt and brown sugar. Add cranberries and pecans. In a seperate bowl, whish milk, veg oil, o.j., egg, yogurt and orange rind. Add to flour mixture, stir til moistened. Spoon into muffin pans and bake 18-20 mins.