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.
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.
CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
CANTALOUPE MUFFINS WITH PRALINE TOPPING
A great way to use up extra cantaloupe.
Provided by gatorgirl
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
- Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
- Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
- Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 53.5 g, Cholesterol 46.4 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 259.7 mg, Sugar 32.9 g
GRAND MARNIER CRANBERRY MUFFINS
Orange and cranberry are just made for each other and these are great! The recipe makes about 18 -- you may get more or less depending on how full you fill the muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Combine the orange juice, Grand Marnier, and the oil and set aside.
- In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.
- In another large bowl, beat the egg whites until frothy.
- Combine the juice mixture with the beaten egg whites.
- Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
- Fill muffin pans lined with paper liners, about 3/4 full.
- Bake for 25 minutes or until golden brown and puffed.
Nutrition Facts : Calories 248.3, Fat 9.4, SaturatedFat 0.7, Sodium 198.9, Carbohydrate 38.4, Fiber 1.9, Sugar 18.6, Protein 3.7
CRUNCHY-TOP CRANBERRY MUFFINS
Make and share this Crunchy-Top Cranberry Muffins recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine first 6 ingredients.
- In separate bowl, whisk together yogurt, orange juice, oil and eggs; pour over flour mixture. Sprinkle with cranberries.
- Stir just until dry ingredients are moistened.
- Spoon batter into greased muffin cups. Fill 3/4 full.
- Topping: Combine sugar with orange peel; sprinkle 1 tsp over batter in each cup.
- Bake at 400 for 25-30 min or until tops are firm to the touch.
Nutrition Facts : Calories 208.1, Fat 5.9, SaturatedFat 1.1, Cholesterol 36.6, Sodium 309.6, Carbohydrate 35.5, Fiber 1.2, Sugar 18.2, Protein 3.6
CANTALOUPE BREAD
I like this toasted with butter or cream cheese. Yum! If you can't find melons in season, you can puree melon balls from your grocers freezer section. This freezes well. Prep and cook time is approximate.
Provided by keen5
Categories Quick Breads
Time 1h30m
Yield 2 Loaves, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix eggs, oil, sugar and vanilla.
- Add pureed cantaloupe to mixture.
- Sift dry ingredients; add to liquid.
- Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
- Bake 325°F for 1 hour or until done.
- Check after 50 minutes.
- I have also made this into muffins.
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 202.1, Fat 10.4, SaturatedFat 1.4, Cholesterol 18.6, Sodium 139.1, Carbohydrate 25.2, Fiber 0.9, Sugar 15, Protein 2.7
LEMON CRANBERRY MUFFINS
These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.
Provided by Seedbeads
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Stir flour, baking powder and salt together.
- In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
- In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8
CANTALOUPE CRANBERRY MUFFINS
These little bites of sunshine were tart, sweet, moist and crunchy all at the same time. I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way. Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?
Provided by ChefMamaBlogger
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
- mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
- add cranberries.
- incorporate flours and baking powder only until moistened.
- fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
- add 1/2 to 1 tablespoon of Granola to the top of each muffin.
- bake at 350 for 20-25 minutes, or until golden brown.
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