Buttermilk Cranberry Raisin Muffins Recipes

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
• Melt the 1/3 cup of butter and remeasure to ensure proper amount.
• Mix all the wet ingredients together (including butter).
• Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
• Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
• Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

BUTTERMILK CRANBERRY RAISIN MUFFINS

Steps:

• 1. Pour buttermilk into a large bowl and add the bran flakes. Goal is to soften them up. If you are making your own buttermilk (which I do regularly, make sure the milk sits for 10 minutes with the vinegar in it before using it.)
• 2. Add the oil, the egg, baking soda, salt, vanilla, optional orange extract*. Mix by hand about 4-5 strokes. *Note: Sometimes I use a tsp of pure maple flavoring instead or 2 tbsps of pure maple syrup.
• 3. Add ground flax seed, sugar and flour. Mix by hand until incorporated. No need to use an electric mixer. Then fold in the coconut, raisins, 1/2 the chopped walnuts, cranberries. Note: I just put the nuts in a sandwich bag and pound them a few times with my meat mallet to break them up.
• 4. Pour into XL greased or lined muffin tins. Sprinkle the reserved 1/4 cup of nuts on top of the muffins. This makes them crunchy and roasts the nuts while cooking which enhances their flavor.
• 5. Bake at 375 for 20-25 min or until toothpick comes out clean. If muffin tops start to turn too brown, I tent with foil or place a piece of parchment paper on top of them in the last 5-10 min. When done, let cool just long enough for you to remove from muffin tins and cool the rest of the way on wire rack. Cooling in the tins drys them out. Note: If you used regular large-sized muffin tins (12) instead of XL (6), cook for 15-20 min. Since this is the whole breakfast in my family and so good for you, I make XL-sized.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK-OATMEAL-RAISIN MUFFINS

Steps:

• Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
• Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
• Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
• Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
• Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Combine cranberries and 1/4 cup sugar; set aside.
• Mix together flour, remaining sugar, baking powder, baking soda, and salt.
• Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
• Lightly beat together egg, buttermilk and orange juice.
• Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
• Spoon batter into greased muffin cups, filling two-thirds full.
• Bake at 375 degrees for 25 minutes.
• To make cranberry butter, puree cranberries in blender.
• Add sugar, butter, and lemon juice; process until smooth.
• Refrigerate until ready to use.

WHOLE WHEAT CRANBERRY/RAISIN PECAN MUFFINS

Steps:

• Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
• Add the oil, agave necter and mix with the eggs, Stir everything together. DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW.
• Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
• Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
• Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

RAISIN BRAN BUTTERMILK MUFFINS

Steps:

• Blend flour, sugar, baking soda and salt in a large mixing bowl.
• Stir in cereal and walnuts.
• Add buttermilk, oil and eggs.
• Blend until dry ingredients are moistened.
• Do not over stir.
• Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
• Fill muffin tins 2/3 full.
• Bake at 400°F for 20 minutes.
• Recipe may be doubled.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.