Whole Wheat Cranberry Nut Muffins Recipes

CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin pan with paper liners.
• In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
• In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
• Add wet ingredients to dry and stir just until blended. Do not over mix.
• Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
• Bake for 15 to 18 minutes or until lightly browned.

100% WHOLE WHEAT CRANBERRY NUT MUFFINS

Steps:

• In a medium mixer bowl, mix the flour, sugar, baking powder, salt and the baking soda together. Stir in the orange juice, orange peel, shortening and the egg. Mix until well blended. Stir in the cranberries and the nuts, if used, and turn into greased muffin tins. Bake at 350℉ (180℃) F for 20 to 25 minutes or until done. Use a shorter baking time if small muffin tins are used.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

WHOLE WHEAT CRANBERRY NUT MUFFINS

Steps:

• Heat oven to 400 °F (200 °C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well.
• Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• In a small bowl, combine milk, oil and egg; blend well.
• Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool for 1 minute before removing from pan. Serve warm.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

LEMON CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

WHOLE WHEAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients.
• Melt the butter.
• Whisk the eggs and orange juice into the melted butter.
• Add the liquid to the dry ingredients mixing until just moistened.
• Fold in the cranberries and oranges being careful not to mash the oranges.
• Spoon the batter into a muffin tin that has been coated with cooking spray.
• Bake for 15- 20 minutes, or until firm and golden brown.

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.