PECAN CRANBERRY MUFFINS
When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
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
SPARKLING CRANBERRY MUFFINS
This warm cranberry muffin, dipped in melted butter and then sugar, would be a delight on a cold snowy afternoon.
Provided by Charlotte J
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Combine cranberries and 2 tablespoons sugar in small bowl.
- Set aside.
- For the muffin mixture stir together flour, 1/3 cup sugar, baking powder and salt in large bowl.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in orange juice and egg just until moistened.
- Gently stir in cranberry-sugar mixture.
- Spoon batter into greased or paper-lined muffin pan.
- Bake for 20 to 25 minutes or until golden brown.
- Cool 5 minutes; remove from pan.
- Dip tops of muffins in 1/4 cup melted butter, then in sugar.
- Serve warm.
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.
CRANBERRY MUFFINS
Make and share this Cranberry Muffins recipe from Food.com.
Provided by ddav0962
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Slightly beat egg in large mixing bowl.
- Add in milk, cranberries and applesauce and stir well.
- Add flour, flax seed, splenda, orange peel, baking powder, cinnamon and salt.
- Stir together just until moistened.
- Using paper liners or non stick cooking sprayed muffin tin, fill each cup 3/4 full.
- Bake in preheated 400 degree oven for 20-25 minutes.
Nutrition Facts : Calories 113.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 18, Sodium 304.1, Carbohydrate 19.5, Fiber 2, Sugar 0.5, Protein 4.2
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