CRANBERRY-MARMALADE HOLIDAY MUFFINS
Make and share this Cranberry-Marmalade Holiday Muffins recipe from Food.com.
Provided by NoraMarie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Grease 12 muffin cups.
- In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- Make a well in the center.
- In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter and egg.
- Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped nuts and cranberries.
- Spoon batter into muffin tins, filling cups about 2/3 full.
- Bake until tops are firm and lightly browned, about 20 minutes.
- Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.
Nutrition Facts : Calories 245, Fat 8.8, SaturatedFat 3.6, Cholesterol 29, Sodium 304.1, Carbohydrate 38.5, Fiber 1.5, Sugar 18.1, Protein 4.5
CRANBERRY MARMALADE
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 3
Steps:
- Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.
CRANBERRY MARMALADE
Make and share this Cranberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 1h
Yield 8 half pint jars
Number Of Ingredients 7
Steps:
- Cut oranges and lemon into quarters, and remove seeds.
- Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
- Add water and soda.
- Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
- Add cranberries and simmer, covered, for 10 minutes.
- Measure 5 cups fruit into very large saucepan.
- Add sugar and mix well.
- Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and at once stir in pectin.
- Skim off foam with metal spoon.
- Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
- Ladle into hot sterlized jars, and seal.
- Makes about eight 1/2- pint jars.
Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6
MARMALADE MUFFINS
This is simply my all-time favorite recipe! The sweet orange marmalade added to the icing and baked right into these golden muffins makes breakfast something to celebrate.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY ORANGE MARMALADE MUFFINS
This is my daughter's favorite muffin recipe. I am about to whip up some for her now. I kind of like them myself and the fact that I can use the orange marmalade instead of orange zest.
Provided by Jewel Hall
Categories Muffins
Time 40m
Number Of Ingredients 15
Steps:
- 1. Grease 12 muffin cups or line with paper muffin liners.
- 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
- 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
- 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
- 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.
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