DOUBLE-CRANBERRY MUFFINS
Create an instant-holiday tradition in one bite with these Double-Cranberry Muffins. Discover this tasty, easy muffin recipe that doesn't come from a box!
Provided by My Food and Family
Categories Home
Time 37m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
- Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
- Spoon into 16 paper-lined muffin cups; top with cereal mixture.
- Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8089 g, Sugar 0 g, Protein 3 g
DOUBLE-CHOCOLATE CRANBERRY MUFFINS
Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
- Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
- Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
- Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE CRANBERRY MUFFINS
Make and share this Double Cranberry Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 37m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Combine flour, 1 cup sugar and baking powder in large bowl.
- Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
- Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
- Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Gently stir in cranberries.
- Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
- Spoon batter evenly into 16 paper-lined medium muffin cups.
- Top with cereal mixture.
- Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
- Cool in pan 5 min.; remove to wire rack.
- Serve warm or cooled.
Nutrition Facts : Calories 133.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 13.4, Sodium 101.6, Carbohydrate 25.9, Fiber 0.7, Sugar 14.6, Protein 2.3
CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
CRANBERRY-ORANGE CRUNCH MUFFINS
Make and share this Cranberry-Orange Crunch Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
- In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
- Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
- Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
- Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
- Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
Nutrition Facts : Calories 217.2, Fat 7, SaturatedFat 1, Cholesterol 18.4, Sodium 202.8, Carbohydrate 36.2, Fiber 1.4, Sugar 17.8, Protein 3.6
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
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.
DOUBLE CRANBERRY CRUNCH MUFFINS
This makes a tart little muffin but is super easy to make for a snack and can be spiced up if you like. I make half without the brown sugar and nuts for my husband and then stir in the nuts and sugar for myself.
Provided by Ceezie
Categories Quick Breads
Time 35m
Yield 12-16 muffins
Number Of Ingredients 17
Steps:
- Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
- Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
- Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
- Spoon the batter into muffin tins and stop with cereal mixture.
- Bake 25 minutes at375 degrees.
- *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.
Nutrition Facts : Calories 330.7, Fat 9.2, SaturatedFat 0.9, Cholesterol 17.9, Sodium 178.3, Carbohydrate 60.3, Fiber 4.4, Sugar 39.5, Protein 5.2
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