Wholesome Orange Cranberry Ricotta Muffins Recipes

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CRANBERRY OAT MUFFINS



Cranberry Oat Muffins image

"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

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

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



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

PINEAPPLE RICOTTA MUFFINS



Pineapple Ricotta Muffins image

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

1 egg
1/2 cup canola oil (not quite)
1 1/2 cups ricotta cheese
1 cup crushed pineapple, well drained
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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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