Cranberryorangeteabreadmuffinsworangecreamcheeseglaze Recipes

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LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE



Cranberry-Orange Tea Bread Muffins W/ Orange Cream Cheese Glaze image

Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.

Provided by KathyP53

Categories     Breads

Time 1h

Yield 24 muffins

Number Of Ingredients 15

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
0.5 (12 ounce) package fresh cranberries
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil, miniature baking cups
vegetable oil cooking spray
1 (3 ounce) package softened cream cheese
1 tablespoon orange juice
1/4 teaspoon vanilla
1 1/2 cups sifted powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
  • Whisk together flour, baking powder, and salt.
  • Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
  • Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
  • Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
  • Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
  • Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.

Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9

CRANBERRY MUFFINS



Cranberry Muffins image

Yield 12

Number Of Ingredients 9

1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Steps:

  • Preheat oven to 350ºF.

BEST LEFTOVER CRANBERRY SAUCE MUFFINS



Best Leftover Cranberry Sauce Muffins image

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

Provided by Marie Wishart

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, or more to taste
1 egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g

CRANBERRY MUFFINS



Cranberry Muffins image

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

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

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

AUTUMN CRANBERRY-ORANGE MUFFINS



Autumn Cranberry-Orange Muffins image

Make and share this Autumn Cranberry-Orange Muffins recipe from Food.com.

Provided by momthecook 2

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 cup sugar
1/4 cup oil
1 egg
1 teaspoon orange zest
1 cup whole berry cranberry sauce
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk

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).

Nutrition Facts : Calories 179.4, Fat 5.3, SaturatedFat 0.8, Cholesterol 16.1, Sodium 208.7, Carbohydrate 29.9, Fiber 0.8, Sugar 13.7, Protein 3.2

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