CAKE MIX CRANBERRY ORANGE MUFFINS
Our tasters went nuts for these muffins - they're moist, fragrant, and put big old bakery muffins to shame. The orange zest in the glaze kicks up the orange flavor without adding extra acidity.
Provided by Food Network Kitchen
Time 1h50m
Yield 12 (makes 12 muffins)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.
- Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.
- Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.
- Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.
CRANBERRY UPSIDE-DOWN CAKE
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake's turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they're in season-this cake can be made year-round with frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
- In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
- Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
CRANBERRY UPSIDE DOWN MUFFINS
This recipe came from "Joy of Baking" Hope you will give them a try!
Provided by Carol Junkins
Categories Fruit Desserts
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 df Place a rack in the middle of oven. Butter well or spray, with a non stick vegetable pray, 12 muffins tins.
- 2. CRANBERRY SAUCE: In a medium saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dessolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.
- 3. MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
- 4. Add the milk and egg mixture to the flour mixture. Stir just until cominbined. DO NOT over mix the batter or the muffins will be tough when baked.
- 5. Evenly divide the cranberry mixture among the 12 well greased muffin cups and then evenly spoon the batter over the cranberry sauce. Place in the preheated oven and bake for about 15-20 minutes, and then invert them onto a cooling rack so the cranberry topping is face up. Makes 12 regular sized muffins.
FRESH CRANBERRY UPSIDE-DOWN CAKE
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Provided by fondantfrenzy
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
- Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
- Mix flour, baking powder, and salt together in a bowl.
- Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
- Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
- Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
- Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
- Cut the cooled cake into wedges and top with whipped cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g
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.
CRANBERRY UPSIDE DOWN MUFFINS
I love muffins, and have to admit these are special. The cranberry topping is delicious in it's own right and sets this muffin a notch above all others!
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 1 1/2 Dozen
Number Of Ingredients 12
Steps:
- Combine flour, sugar, baking powder and salt in a large bowl; mix well.
- Add milk, butter and egg; stir just until moistened.
- Set aside.
- Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
- Spoon topping into 18 greased muffin cups.
- Spoon batter over topping, filling each cup 2/3 full.
- Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
- Immediately invert onto a wire rack set over wax paper; serve warm.
Nutrition Facts : Calories 2304.7, Fat 107.9, SaturatedFat 54.5, Cholesterol 359.2, Sodium 2485.4, Carbohydrate 301.2, Fiber 11.6, Sugar 117.9, Protein 41.2
CRANBERRY-NUT UPSIDE DOWN MUFFINS
Oh boy! I can't wait to make these! They come from Better Homes and Gardens' "Old-Fashioned Home Baking." Prep time is a guess and cook time includes the 5 minutes of cooling at the end before you can bite into these scrumptious-looking muffins!
Provided by the_cookie_lady
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups. Set muffin cups aside.
- In a small covered saucepan, cook cranberries and the 3/4 cup sugar over low heat just until mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or until berries pop. Stir in nutmeg. Divide the cranberry mixture evenly among the prepared muffin cups. Set muffin cups aside.
- In a medium mixing bowl, stir together the flour, the 1/3 cup sugar, nuts, baking powder, and salt. Make a well in the center of the dry mixture.
- In another medium mixing bowl, combine egg, milk, cooking oil and lemon peel. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter on top of the cranberry mixture in the muffin cups, filling each 2/3 full.
- Bake in a 400°F oven for about 20 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert them onto the wire rack.
Nutrition Facts : Calories 219.6, Fat 7.8, SaturatedFat 1.3, Cholesterol 19.8, Sodium 123, Carbohydrate 34.8, Fiber 1.3, Sugar 18.7, Protein 3.5
CRANBERRY PECAN MUFFINS
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
CRANBERRY UPSIDE-DOWN MUFFINS
Categories Bread Bake Kid-Friendly Quick & Easy Cranberry Gourmet Small Plates
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- In a saucepan combine the cranberries, 1 cup of the sugar, and the nutmeg, cook the mixture over moderately high heat, stirring, until the sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the mixture, uncovered, stirring, for 3 minutes and let it cool.
- Into a bowl sift together the flour, the baking powder, the remaining 1/4 cup sugar, and the salt. In another bowl whisk together the egg, the butter, and the milk, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the cranberry mixture among 12 well-buttered 1/2-cup muffin tins, top it with the batter, and bake the muffins in the middle of a preheated 400°F. oven for 25 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and invert them onto a rack.
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- Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 medium muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
- In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over cranberries and brown sugar in muffin cups.
- Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of cups to loosen. Turn muffins upside down onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.
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