CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Stir in cranberries.
- Beat egg, orange juice, oil and orange rind.
- Add to dry ingredients all at once.
- Stir just to moisten.
- Spoon into greased muffin cups.
- (fill 3/4 full).
- Sprinkle tops lightly with a bit of sugar.
- Bake 400F 15-20 mins until lightly browned and firm to the touch.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
EASY CRANBERRY ORANGE MUFFINS
Perfect for sharing, this quick and easy muffin recipe features the classic combination of cranberry and orange. A soft, fluffy, and delicious treat for the holidays.
Provided by Marie
Categories Desserts
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a muffin pan with baking cups (I like silicone liners) or grease with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugar together using a stand mixer (or electric mixer) at medium speed until fluffy in appearance. Then mix in the eggs and vanilla extract until combined. Add in orange juice and half of the orange zest until combined *(see first note).
- Slowly add in the flour mixture, starting at low speed and gradually increasing to medium-high speed, until all the ingredients are well combined.
- Add in the cranberry sauce and slowly mix together until distributed throughout the batter.
- Scoop the batter into each muffin pan cup until the cup is ¾ full. Sprinkle with the remaining orange zest on top.
- Bake for 20-24 minutes, until a wooden skewer (or cake tester) comes out clean in the center. Let cool slightly before eating.
Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 172 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY CRANBERRY MUFFINS RECIPE
Steps:
- Preheat oven to 375.
- Line muffin pan with paper liners.
- Mix together flour, brown sugar and baking powder. Set aside.
- Beat together eggs. orange juice and oil.
- Add wet ingredients into the dry ingredients just until moistened.
- Fold in cranberries.
- Spoon into prepared muffin pan.
- Bake for 15-20 minutes or until golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 202 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 16 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CRANBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
CRANBERRY ORANGE MUFFINS
These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
DRIED CRANBERRY AND ORANGE MUFFINS
Make and share this Dried Cranberry and Orange Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
- Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.
Nutrition Facts : Calories 225.7, Fat 10, SaturatedFat 1.4, Cholesterol 18.4, Sodium 264.7, Carbohydrate 30.4, Fiber 1.2, Sugar 13.2, Protein 4.1
CRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins are quick and simple to make from scratch!
Provided by Julia Foerster
Categories Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- Preheat an oven to 420F (215C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest.
- In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add the wet mixture to the dry mixture, stirring just combined and everything is evenly moistened. It is ok if the batter is slightly lumpy.
- Using a silicone spatula, fold in the cranberries just until evenly distributed, do not overmix. Spoon the batter into the prepared muffin pan, filling the cups all the way to the top.
- Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for 15-20 more minutes or until a skewer inserted in the center comes out clean and the muffins are golden on top.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.
Nutrition Facts : Calories 228 kcal, Carbohydrate 34 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 116 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
EASY CRANBERRY-ORANGE MUFFINS
This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!
Provided by Kaley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g
JUMBO ORANGE-CRANBERRY MUFFINS
These orange-cranberry muffins provide a tangy twist on an old favorite.
Provided by canesmojo
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
- Stir flour, salt, and baking soda together in a bowl.
- Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
- Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
- Scoop batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g
CRANBERRY-ORANGE MUFFINS
Provided by Nancy Harmon Jenkins
Time 40m
Yield 12 - 16 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
- Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
- Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
- In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
- Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
- Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.
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