LEMON CRANBERRY MUFFINS
These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON TASSIES
Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.
Provided by PetsRus
Categories Tarts
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
- Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
- Combine filling ingredients and mix well, divide among tart shells.
- Bake 25-30 minutes or until set.
- Cool them for several minutes and gently remove them from the tins.
Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3
CRANBERRY PECAN TASSIES
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BANANA/LEMON SENSATION
BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.
Provided by TOOLBELT DIVA
Categories Quick Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F.
- Ovens will lose heat immediately the door is opened.
- A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
- As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
- For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
- "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
- Set aside for later use.
- In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
- In a small saucepan, squeeze the fresh lemon half.
- FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
- In a separate bowl, cream butter or margarine with 1 cup sugar.
- In a separate bowl, beat eggs really well.
- In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
- Beat again.
- NOTE: If you are using a blender or food processor, please be aware of over-spills.
- Sift together (if you prefer sifting) flour, baking soda and salt.
- (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
- Scrape batter down sides of the bowl into the flour and mix well.
- At this point, add the grated lemon peel and mix well.
- You can never mix too much.
- Ingredients must be well-combined prior to baking.
- Bake for 50 minutes to 1 hour. (my oven requires the full hour).
- Remove from oven and with your cake tester, test for doneness.
- Cake tester should come out clean, with no evidence of batter.
- Using your cake tester, puncture the loaf, all over the top, but not right through.
- While loaf is still hot, carefully spoon the lemon sauce over the surface.
- This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
- Set on cooling rack until the pan can be handled easily, about 1/2 hour.
- Turn the pan over and tap hard on the bottom to loosen the loaf.
- Continue cooling baked loaf, until ready to seal and put away, or serve same day.
- THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
- If you have an aversion to lemon, skip this step.
CHRISTMAS CRANBERRY-NUT TASSIES (MINI)
Serve these bite-size gems when family and friends drop in during the holidays, or box them up to give as gifts with hot cocoa mix, tea or winter blend coffee. This recipe comes from the "Southern Living Little Book of Mini Muffins & More..." NOTE: Preparation time includes 1-hour chill time for dough.
Provided by kitty.rock
Categories Tarts
Time 1h35m
Yield 24 mini tassies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add flour, beating well.
- Cover and chill dough 1 hour.
- Shape dough into 24 (1-inch) balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
- Combine egg and next 3 ingredients; stir in cranberries and pecans.
- Spoon 1 tablespoon mixture into each shell.
- Bake at 325 degrees F for 25 minutes or until filling is set.
- Remove from pans immediately, and let cool completely on wire racks.
Nutrition Facts : Calories 115.1, Fat 7.5, SaturatedFat 3.7, Cholesterol 24.1, Sodium 46.9, Carbohydrate 11.4, Fiber 0.5, Sugar 6.8, Protein 1.3
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- Preheat oven to 350°F. In a large bowl beat shortening with an electric mixer on medium 30 seconds. Add brown sugar, vanilla, lemon zest, baking powder, baking soda, and salt; beat until combined. Beat in eggs until combined. Beat in flour until combined. Shape dough into 1-inch balls. Roll each ball in granulated sugar. Place one ball into a mini muffin cup; press into bottom and up the sides. Repeat with all balls.
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