BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BEST LEFTOVER CRANBERRY SAUCE MUFFINS
These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.
Provided by Marie Wishart
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g
CRANBERRY SAUCE MUFFINS
These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.
Provided by By Paula Jones
Categories Side Dish
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
- Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY MUFFINS WITH BUTTER SAUCE
I got this recipe from a church cookbook and we all love it. It is especially great at Christmas time, but my dd age 21 requests these for her b-day breakfast. We use craisins if we cant find fresh cranberries
Provided by connie1102
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, water, sugar and evaporated milk or cream. Add sifted dry ingredients and cranberries. Spoon into greased muffin tin and bake at 350° for 25 minutes.
- Meanwhile, make the sauce. Combine the last four ingredients in saucepan and bring to a boil, stirring constantly.
- Serve muffins with sauce. My kids break their muffins apart and drizzle a little sauce over the whole thing.
Nutrition Facts : Calories 241, Fat 10.4, SaturatedFat 6.5, Cholesterol 28.7, Sodium 283.7, Carbohydrate 35.5, Fiber 0.7, Sugar 25.4, Protein 2.3
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
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