CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
WHOLESOME ORANGE CRANBERRY RICOTTA MUFFINS
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
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
PINEAPPLE RICOTTA MUFFINS
Make and share this Pineapple Ricotta Muffins recipe from Food.com.
Provided by Cadillacgirl
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- In a measuring cup, place the egg and add enough oil to make 1/2 cup.
- Add egg and oil mixture to the ricotta cheese in a large bowl and mix until smooth and add crushed pineapple.
- In a separate bowl combine flour, sugar, baking powder, baking soda, and salt.
- Add to wet ingredients and blend gently (the dough is pretty stiff).
- fill greased muffin tins 2/3 full and bake at 400 F for 25 minutes.
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