Cornmeal Cranberry And Yogurt Muffins Recipes
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
CRANBERRY OATMEAL AND YOGURT MUFFINS
A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.
Provided by Slocan cook
Categories Oatmeal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Grease a 12 cup muffin pan and set aside
- In a medium size bowl combine dry ingredients and set aside
- In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
- Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
- Stir in the oil and combine to make a glossy batter.
- Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
- Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.
Nutrition Facts : Calories 220.8, Fat 7.1, SaturatedFat 1.4, Cholesterol 35, Sodium 184.4, Carbohydrate 34.9, Fiber 2.4, Sugar 14.4, Protein 5.4
CRANBERRY YOGURT MUFFINS
The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts :
CORNMEAL, CRANBERRY AND YOGURT MUFFINS
I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.
Provided by pansregnig
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.
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