Lylas Cranberry Muffins Recipes

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CRANBERRY MUFFINS



Cranberry Muffins image

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

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

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.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

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

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 lemon, zest of
1 lemon, juice of
1 cup fresh cranberries, halved
1 cup milk
1 egg
1/4 cup oil

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

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