Cornmeal Cranberry And Yogurt Muffins Recipes

Steps:

• Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
• Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
• Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a medium size bowl combine dry ingredients and set aside
• In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
• Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
• Stir in the oil and combine to make a glossy batter.
• Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
• Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
• For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
• Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
• Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
• Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
• Enjoy!

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
• In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
• Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
• Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
• Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Steps:

• In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
• In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
• In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.

Steps:

• Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
• Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
• Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
• Add to corn meal mixture, stirring just until moistened.
• Gently fold in blueberries.
• Spoon batter into prepared muffin cups, filling 3/4 full.
• Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
• Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

Steps:

• Preheat oven to 350ºF.
• Prepare a 12 muffin tin with cooking spray and flour.
• In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
• In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
• Combine flour mixture and egg mixture, stirring just until mixed.
• Fill muffin cups 2/3 full.
• Bake for 20 minutes or until golden.
• Serve warm.

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

Steps:

• In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.