Mimis New England Cranberry Orange Muffins Recipes

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

WINNING CRANBERRY MUFFINS

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.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
• Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
• Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
• In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
• Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
• Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

CRANBERRY-ORANGE MUFFINS

Steps:

• Set oven to 400°F.
• Line muffin cups with paper baking cups.
• In a bowl, blend together melted butter and brown sugar using a wooden spoon.
• Whisk in eggs, one at a time.
• Stir in vanilla, milk and orange juice.
• In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
• Make a well in the dry ingredients, and pour in orange juice/milk mixture.
• Blend JUST until combined.
• Gently stir in cranberries.
• Divide batter between prepared muffin tins.
• Bake for 22-25 minutes, or until muffins test done.
• Turn out on a cooling rack.
• Note: These muffins freeze beautifully.

AUTUMN CRANBERRY-ORANGE MUFFINS

Steps:

• Stir oil and sugar together until well mixed.
• Beat in the egg and orange zest.
• Stir in the cranberry sauce (canned or homemade) and milk.
• In a separate bowl, mix together flour, salt, baking soda and baking powder.
• Stir dry ingredients into wet, mixing just enough to moisten.
• Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
• (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).

MIMI'S NEW ENGLAND CRANBERRY ORANGE MUFFINS

Steps:

• In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
• In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
• Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
• Gently fold in the full 1/3 cup of cranberry orange relish.
• Put in paper-lined tins and bake 350 degrees for 20-30 minutes.