Whole Wheat Cranberry Nut Muffins Recipes

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CRANBERRY WHOLE WHEAT MUFFINS



Cranberry Whole Wheat Muffins image

The perfect muffin for grab and go Fall breakfast!

Provided by Lindsay

Time 25m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup whole wheat flour
1/3 cup granulated sugar
1 tablespoon baking powder
2 teaspoons ground ginger
1/2 teaspoon orange zest (grated orange peel)
1/4 teaspoon salt
11/4 cup milk
5 tablespoons melted butter
1 egg
1 cup fresh or frozen, thawed cranberries, halved
1 cup chopped, toasted pecans

Steps:

  • Preheat oven to 350 degrees. Line muffin pan with paper liners.
  • In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
  • In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
  • Add wet ingredients to dry and stir just until blended. Do not over mix.
  • Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
  • Bake for 15 to 18 minutes or until lightly browned.

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

LEMON CRANBERRY WHOLE WHEAT MUFFINS



Lemon Cranberry Whole Wheat Muffins image

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.

Provided by Patricia Foreman

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  • Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g

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