Spiced Cranberry Muffins And Cinnamon Honey Butter Recipes

SPICED CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Generously butter or grease a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, toss cranberries with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the cranberries.
• In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the 2 eggs, one at a time, beating until combined. Add cinnamon, cloves, and nutmeg.
• With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk and vanilla, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups.
• If desired, in a small bowl, mix together about a tablespoon of sugar and cinnamon. Sprinkle sugar mixture on top of muffin batter.
• Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.

SPICED CRANBERRY MUFFINS AND CINNAMON HONEY BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin, or line with muffin liners.
• Place the fresh or frozen cranberries in a food processor and pulse a few times until the berries are coarsely chopped. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and spices.
• In a separate bowl, whisk together all the wet ingredients.
• Make a well in the center of the flour mixture and pour in the milk mixture. Stir a few times until batter begins to come together, then add the chopped cranberries. Stir just until combined, being careful not to over mix. Batter will be thick and lumpy, but should not be dry. Add an extra tablespoon (or two) of milk if batter seems too dry.
• Put about 1/3 cup muffin mix into each cup of prepared muffin tin. Sprinkle with coarse sugar (optional).
• Bake for approximately 15 minutes. When done, muffins will be lightly golden and spring back when touched.
• Remove immediately from pan and cool on wire rack.
• Stir all the ingredients together until smooth. Serve at room temperature.

SPICED CRANBERRY MUFFINS

Steps:

• PReheat oven to 180 Degrees Celsius.
• Spray 18 muffins tins with oil.
• In bowl combine four, sugar, baking powder and spices.
• Gently stir in cranberries.
• Whisk togehter milk, eggs, oil and yoghurt.
• Add to dry ingredients mixing until just combined.
• Bake 30 - 35 minutes.
• Leave in tins for 10 minutes before removing.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.