Cranberry Orange Tea Bread Muffins Recipes

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
• Whisk together flour, baking powder, and salt.
• Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
• Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
• Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
• Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
• Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.

CRANBERRY-ORANGE TEA BREAD

Steps:

• Preheat oven to 350°; grease and flour an 8x4 inch loaf pan.
• In the bowl of a food processor fitted with a steel blade, combine the cranberries and sugar; pulse to coarsely grind; set aside.
• In a big bowl, combine the flour, baking powder, spices, and salt; add in the orange zest and walnuts; toss to blend.
• In a small bowl, combine the orange juice and eggs; beat with a whisk until frothy; add in vanilla and cranberry mixture; stir to combine, then pour over dry ingredients and drizzle with melted butter.
• Stir with a large spatula just until the batter is moistened and the cranberries are evenly distributed.
• Pour batter into loaf pan; bake in the center of oven for 45-50 minutes, until a pick comes out clean.
• The top of the loaf should be crusty and golden.
• Turn loaf out of pan onto a rack, then turn it right side up to cool completely.
• Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY MUFFINS OR LOAF BREAD

Steps:

• Mix all ingredients.
• Pour into 1 jumbo muffin tin (6 large muffins) or 1 loaf pan.
• Bake at 350 degrees for about 25 minutes for jumbo muffins or 45-50 minutes for loaf pan.
• If using regular sized muffins watch time closely.
• Test with toothpick for doneness.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

CRANBERRY ORANGE TEA BREAD MUFFINS

Steps:

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally. 2. Whisk together flour, baking powder, and salt. 3. Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped. 4. Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans. 5. Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely. 6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired. CREAM CHEESE GLAZE Beat cream cheese at medium speed with an electric mixer until creamy. Add orange juice and vanilla; beat until smooth. Gradually add powdered sugar, beating until smooth.