Cute Cranberry Tangerine Muffins Recipes
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
TANGERINE MUFFINS
Here's a recipe that represents our state and region. We've lived in Florida since we retired in 1980. Before that, we lived in Alaska. -Margaret Yerkes, New Port Richey, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack
Nutrition Facts : Calories 172 calories, Fat 4g fat, Cholesterol 1mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 375 degrees. Lightly grease the rims of your muffin tins and then line them with a paper liner. If you don’t grease the edges, the muffins will stick to your pan as they rise. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
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