Cranberry Harvest Muffins Recipes
CRANBERRY MUFFINS
The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries.
Provided by Boomette
Categories Quick Breads
Time 35m
Yield 18-24 muffins
Number Of Ingredients 10
Steps:
- In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
- Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
- Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it's about 60 minutes.
- Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
- Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.
CRANBERRY HARVEST MUFFINS
Make and share this Cranberry Harvest Muffins recipe from Food.com.
Provided by Juenessa
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
- Make a well in the center of the mixture and add the milk, eggs, and melted butter.
- Stir quickly just to combine.
- Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Nutrition Facts : Calories 293.7, Fat 15.1, SaturatedFat 7.3, Cholesterol 56.1, Sodium 181.6, Carbohydrate 36.5, Fiber 1.7, Sugar 18.7, Protein 4.5
FRESH CRANBERRY MUFFINS
This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.
Provided by Cindy Carnes
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
- Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
- Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 31.9 g, Cholesterol 20.7 mg, Fat 15.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 116.5 mg, Sugar 17.3 g
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
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