Whole Wheat Cranberry Orange Ricotta Muffins Recipes

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CRANBERRY ORANGE MUFFINS RECIPE WITH RICOTTA



Cranberry Orange Muffins Recipe with Ricotta image

These cranberry orange muffins are rich and moist thanks to the addition of ricotta cheese. Use your favorite gluten-free cup-for-cup flour to make a GF version that won't be dry and crumbly.

Provided by Jenn

Categories     Recipes

Time 35m

Number Of Ingredients 12

1 cup cranberries
3/4 cup ricotta cheese
2 large eggs
1 tsp vanilla extract
1 stick butter melted and cooled
2/3 cup sugar
zest from one orange
3 tbsp orange juice
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Preheat oven to 400 degrees
  • Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
  • Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
  • In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
  • In a large bowl, combine flour, baking powder, salt, and baking soda.
  • Add the zest mixture and combine.
  • Gently fold in the ricotta mixture until just combined. Don't overwork it.
  • Fold in cranberries.
  • Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.

Nutrition Facts : Calories 164 kcal, Carbohydrate 29 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 35 mg, Sodium 215 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WHOLE WHEAT CRANBERRY ORANGE MUFFINS



Whole Wheat Cranberry Orange Muffins image

Yummy, light muffins. I usually make these muffins when we are having a "special" breakfast, for holidays or birthdays. The adults and kids both love these muffins. It has no sugar and uses whole wheat pastry flour. Note, you must use whole wheat pastry flour or the muffins are too grainy and dense. You can also use egg substitute.

Provided by Simply Chris

Categories     Quick Breads

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cups whole wheat pastry flour
2/3 cup sugar substitute (such as Splenda)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or 5 tablespoons margarine, melted
2/3 cup orange juice, use juice from can of mandarin oranges, adding enough orange juice to make 2/3 cups
3 eggs, beaten
3/4 cup fresh cranberries
1 (11 ounce) can mandarin oranges
cooking spray

Steps:

  • Preheat oven to 375°F.
  • Combine dry ingredients.
  • Melt the butter.
  • Whisk the eggs and orange juice into the melted butter.
  • Add the liquid to the dry ingredients mixing until just moistened.
  • Fold in the cranberries and oranges being careful not to mash the oranges.
  • Spoon the batter into a muffin tin that has been coated with cooking spray.
  • Bake for 15- 20 minutes, or until firm and golden brown.

WHOLESOME ORANGE CRANBERRY RICOTTA MUFFINS



Wholesome Orange Cranberry Ricotta Muffins image

Make and share this Wholesome Orange Cranberry Ricotta Muffins recipe from Food.com.

Provided by Livelymommie

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1/2 cup orange juice
3/4 cup dried cranberries
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup rolled oats, large flake
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ricotta cheese, traditional
1/2 cup liquid eggs or 2 large eggs
1/2 cup liquid honey
1/3 cup canola oil
1 tablespoon orange rind, finely grated
1 cup ricotta cheese, traditional
2 tablespoons liquid honey
1 tablespoon orange rind, finely grated

Steps:

  • Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
  • Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
  • Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
  • Spread: blend three ingredients and serve with muffins.

Nutrition Facts : Calories 287, Fat 12.9, SaturatedFat 4.2, Cholesterol 63.7, Sodium 343, Carbohydrate 35.6, Fiber 2.3, Sugar 15.9, Protein 9

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