Wholesome Orange Cranberry Ricotta Muffins Recipes

CRANBERRY ORANGE MUFFINS RECIPE WITH RICOTTA

Steps:

• Preheat oven to 400 degrees
• Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
• Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
• In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
• In a large bowl, combine flour, baking powder, salt, and baking soda.
• Add the zest mixture and combine.
• Gently fold in the ricotta mixture until just combined. Don't overwork it.
• Fold in cranberries.
• Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
• Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

WHOLESOME ORANGE CRANBERRY RICOTTA MUFFINS

Steps:

• Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
• Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
• Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
• Spread: blend three ingredients and serve with muffins.

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.

EASY CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.