BANANA CRANBERRY MUFFINS
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA CRANBERRY NUT MUFFINS
Moist and nutritious banana muffins, great for breakfast. Made with oat bran, almond milk, fresh cranberries, bananas, and walnuts!
Provided by kwat@65
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 22
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
- Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
- Fill each muffin liner with 1 tablespoon batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.1 g, Cholesterol 14 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 171.1 mg, Sugar 5 g
BANANA NUT MUFFINS
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
EDNA'S BANANA CRANBERRY MUFFINS
Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.
Provided by Lisa in Port Hope
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.9 g, Cholesterol 15.5 mg, Fat 3.1 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 165.5 mg, Sugar 15.2 g
CRANBERRY BANANA BREAD
Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins.
Provided by Derf2440
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F degrees.
- Grease an 8 1/2 by 4 1/2 inch loaf pan.
- Mix sugar and butter in a medium mixing bowl until completely blended.
- Add banana, milk and eggs, mixing well.
- Add dry ingredients, mixing just until moist.
- Stir in nuts and cranberries.
- Spread batter evenly in the loaf pan.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
- Remove from pan, cool on rack.
BANANA-CRANBERRY SPICE MUFFINS
Think of these delicious muffins as spicy mini banana breads with tart cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
- Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 15 g, TransFat 0 g
BANANA CRANBERRY MUFFINS-PAMPERED CHEF
I like that this is a small muffin recipe-makes only 12 muffins. Also like that it doesn't call for white sugar. I have not tried yet; but am looking forward to making it soon.
Provided by um-um-good
Categories Dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine flour, baking powder, cinnamon & salt in a small bowl; set aside.
- Mix together bananas, milk, sugar, butter, egg & cranberries.
- Add flour mixture stirring just until moistened.
- Scoop into muffin tray.
- Bake 20-25 minutes or until lightly browned.
CRANBERRY BANANA OAT MUFFINS
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and melted butter or margarine until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4
CRANBERRY-NUT BREAD
Share moist cranberry-nut bread with family and friends. It's perfect for the holidays or anytime.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
- Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 180 mg
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
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