Maida Heatters Apple Cranberry Muffins Recipes

APPLE CRANBERRY OATMEAL MUFFINS

Steps:

• Grease three standard 12 cup muffin tins. Set aside. Preheat oven to 400 degrees F. Place oven rack in the center position.
• In a large bowl, combine flour, quick oats, sugar, baking powder, baking soda, salt, cinnamon, allspice, and cardamom. Whisk until well sifted. Set aside.
• In another bowl, whisk the 4 eggs. Add the buttermilk, melted butter, and grated apples. Stir until combined.
• Make a well in the center of the dry ingredients. Add the buttermilk mixture to the well and stir until moistened. Do not beat. Batter will be very thick. Once moistened, gently fold in the chopped cranberries.
• Divide the batter between the 36 prepared muffin cups. Cups should be 2/3 to 3/4 of the way full. If you aren't able to get a full 3 dozen out of the batter, don't worry. Just fill the empty cups halfway with water.
• Bake at 400 degrees F for 15 - 25 minutes (rotating half way through), or until done and golden on top.
• Let muffins cool for 5 minutes in their tins before removing to cook on a wire rack.

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, mix flour, baking soda, cinnamon and salt together.
• In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
• Stir apple, cranberries, and walnuts into wet mixture.
• Fold wet mixture into dry ingredients.
• I use an ice cream scoop to measure batter into greased muffin cups .
• Bake at 350 degrees for 20 to 25 minutes.

CRANBERRY APPLE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
• Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

MAIDA HEATTER'S BLUEBERRY MUFFINS

Steps:

• Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
• Sift together flour, baking powder, salt and sugar in a very large bowl.
• Add blueberries; stir gently to mix.
• In another bowl, beat egg lightly just to mix.
• Add butter, milk and rind. DO NOT OVERMIX.
• Add liquid ingredients all at once to dry ingredients.
• Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
• Fill muffin forms 2/3 full.
• Bake 20-25 minutes until golden. Cool in pan 2-3 minutes.
• Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.

MAIDA HEATTER'S FREE-FORM APPLE PIE

Steps:

• Combine flour, sugar, and salt in a bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Add water and toss with a fork until pastry holds together.
• Shape pastry into a ball and flatten into a disk.
• Wrap and refrigerate 1 hour.
• Melt butter in a 12" skillet over medium heat.
• Increase heat to high and add sugar and brandy.
• Stir in apples and cover and cook 3 minutes, stirring apples twice.
• Uncover and add raisins and cook apples, stirring until tender and liquid evaporates, about 6 minutes more.
• Cool apples completely.
• Stir in nuts.
• Heat oven to 425.
• Meanwhile, on a lightly floured surface, roll out pastry into a 14 inch circle.
• Transfer pastry to a large cookie sheet.
• Arrange apples on pastry, leaving a 2 to 2 1/2 inch border around the edge.
• Fold edge of pastry over apples.
• The pie shell should be about 9 inches in diameter.
• Bake 15 minutes.
• Reduce oven temperature to 400 and bake 30 minutes, until crust is golden brown.
• Melt preserves through a sieve into a cup.
• Drizzle over filling.
• Cool on cookie sheet.
• Transfer to serving platter when cool.

MAIDA HEATTER'S APPLE CRANBERRY PUDDING

Steps:

• Adjust rack to middle of oven and preheat oven to 325 degrees. Butter a shallow ovenproof baking dish with about a two-quart capacity (11 by 8 by 1 3/4 or 2 inches). Set aside.
• Place cranberries in bowl of cold water to wash, pick over them, and drain on a towel. Let stand.
• Peel, quarter and core apples. Cut each piece into one-half-inch chunks. In bowl mix cranberries with apples, pecans and sugar. Turn into baking dish and smooth top.
• In small bowl of an electric mixer beat eggs to mix. Beat in sugar then add flour and melted butter at the same time and beat until smooth. Pour batter evenly over bottom layer.
• Bake for about 50 minutes until top is golden and toothpick inserted into center comes out clean. Serve hot, warm or at room temperature, preferably with vanilla ice cream.