CRANBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
- Add the eggs, one at a time, mixing to combine after each addition.
- Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
- In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
- Using a spatula or wooden spoon, gently fold the cranberries into the batter.
- Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g
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.
DOUBLE BLUEBERRY MUFFINS
Provided by Food Network
Categories dessert
Time 1h16m
Yield about 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
DOUBLE-CRANBERRY MUFFINS
Create an instant-holiday tradition in one bite with these Double-Cranberry Muffins. Discover this tasty, easy muffin recipe that doesn't come from a box!
Provided by My Food and Family
Categories Home
Time 37m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
- Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
- Spoon into 16 paper-lined muffin cups; top with cereal mixture.
- Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8089 g, Sugar 0 g, Protein 3 g
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CRANBERRY MUFFINS
Make and share this Double Cranberry Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 37m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Combine flour, 1 cup sugar and baking powder in large bowl.
- Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
- Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
- Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Gently stir in cranberries.
- Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
- Spoon batter evenly into 16 paper-lined medium muffin cups.
- Top with cereal mixture.
- Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
- Cool in pan 5 min.; remove to wire rack.
- Serve warm or cooled.
Nutrition Facts : Calories 133.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 13.4, Sodium 101.6, Carbohydrate 25.9, Fiber 0.7, Sugar 14.6, Protein 2.3
DOUBLE CHOCOLATE- CRANBERRY MUFFINS
This recipe came from the Wisconsin State Cranberry Assoc. You can use fresh or frozen cranberries and combined with Vanilla chips and unsweetened cocoa is very good.
Provided by Carol Junkins
Categories Muffins
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
- 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
- 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins
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