CRANBERRY SWEET POTATO MUFFINS
Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack. -Diane Musil, Lyons, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in cranberries. , Fill 12 greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffins comes out clean. Cool 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
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 :
CRANBERRY MUFFIN MIX
"We enjoy muffins so much that I created this quick and simple mix," shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 4 batches (11-1/2 cups total). , To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 318mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
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
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
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 SWEET POTATO MUFFINS
This recipe was created by Colleen Hatton from Chef Benjamin & Company in Mahomet, Illinois for a radio station feature on WCFF 92.5 The Chief. They are super moist, delicious, and STAY moist and delicious for days. These make a great dessert for Thanksgiving, and a great breakfast to grab before you hit all your Black Friday sales!
Provided by sheltiechick
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Line muffin pan cups with paper liners.
- In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice.
- In a small bowl, combine egg, milk, sweet potatoes and butter.
- Stir wet ingredients into dry ingredients just until moistened.
- Stir in cranberries.
- Fill paper lined muffin cups half full.
- Sprinkle with Cinnamon-Sugar.
- Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes before removing to a wire rack.
CRANBERRY YAM MUFFINS
Make and share this Cranberry Yam Muffins recipe from Food.com.
Provided by Sydney Mike
Categories < 30 Mins
Time 27m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F, then either grease or paper-line a 12-muffin pan.
- FOR THE BATTER ~ In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon & nutmeg.
- In small bowl, combine egg, milk, yams & butter, then stir this into flour mixture, just until moistened.
- Fold in cranberries.
- FOR THE TOPPING ~ In a separate container, combine 1 tablespoon each of granulated sugar & ground cinnamon.
- Using the batter, fill prepared muffin cups half full, then sprinkle each with cinnamon-sugar.
- Bake 18-22 minutes or until toothpick inserted in muffins comes out clean.
- Cool in pan 10 minutes before removing to wire rack.
- Best when served warm!
CRANBERRY YOGURT MUFFINS
The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY-PECAN MUFFINS
Provided by Molly O'Neill
Categories dessert, side dish
Time 45m
Yield Eighteen muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
- Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
- In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
- Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 197 milligrams, Sugar 20 grams, TransFat 0 grams
YAMBERRY MUFFINS
If you've mashed your sweet potatoes with, say, bacon and chipotles, skip this recipe (and invite me over). But sweet potatoes made with butter, maple syrup, or even marshmallows will work beautifully in this, as will any type of sweet cranberry sauce. Note. Sweet potatoes are a good source of vitamin C, which has anti-inflammatory properties. Studies have shown that young children with asthma experience significantly less wheezing when they eat fruits rich in vitamin C.
Provided by annettekuehne
Categories Breakfast
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 12-cup muffin pan.
- In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
- In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
- Gently stir in cranberry sauce.
- Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
- Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.
Nutrition Facts : Calories 217.8, Fat 5.7, SaturatedFat 0.9, Cholesterol 35.2, Sodium 331.2, Carbohydrate 38.1, Fiber 2, Sugar 18.9, Protein 3.8
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
- Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
- Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
- In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
- Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
- Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
CRANBERRY APPLE CRUMBLE MUFFINS
Make and share this Cranberry Apple Crumble Muffins recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- -------Topping--------.
- Combine all ingredients.
- Mix well and set aside.
- ------Muffins-------.
- Combine flour, brown sugar and baking soda in large bowl.
- Combine egg, yogurt and oil in a small bowl.
- Add to dry ingredients stirring just until moistened.
- Stir in apples and cranberries.
- Spray muffin pan, cups and top with veggie spray.
- Fill muffin cups with batter, sprinkle with topping.
- Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.
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