CRANBERRY, GRAND MARNIER AND ALMOND MUFFINS
Make and share this Cranberry, Grand Marnier and Almond Muffins recipe from Food.com.
Provided by AmandaInOz
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 200C (180C for fan assisted).
- Line a muffin tin with 12 liners.
- Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds.
- Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
- Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate.
- Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
- Bake for 20-25 minutes until the tops spring back gently when pressed.
- Cool on a wire rack.
Nutrition Facts : Calories 363.5, Fat 16.8, SaturatedFat 4.2, Cholesterol 34.8, Sodium 143.2, Carbohydrate 48.2, Fiber 2.4, Sugar 25.1, Protein 6.4
CRANBERRY ALMOND MUFFINS
Make and share this Cranberry Almond Muffins recipe from Food.com.
Provided by adena mangis
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds.
- Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds.
- Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.
- Serve warm.
Nutrition Facts : Calories 310.4, Fat 14.6, SaturatedFat 6.3, Cholesterol 74.5, Sodium 301.6, Carbohydrate 39.7, Fiber 1.8, Sugar 19.7, Protein 6.4
CRANBERRY ALMOND MUFFINS
My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. -Janice Pletscher, Basking Ridge, New Jersey
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
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
GRAND MARNIER CRANBERRY MUFFINS
Orange and cranberry are just made for each other and these are great! The recipe makes about 18 -- you may get more or less depending on how full you fill the muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Combine the orange juice, Grand Marnier, and the oil and set aside.
- In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.
- In another large bowl, beat the egg whites until frothy.
- Combine the juice mixture with the beaten egg whites.
- Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
- Fill muffin pans lined with paper liners, about 3/4 full.
- Bake for 25 minutes or until golden brown and puffed.
Nutrition Facts : Calories 248.3, Fat 9.4, SaturatedFat 0.7, Sodium 198.9, Carbohydrate 38.4, Fiber 1.9, Sugar 18.6, Protein 3.7
CRANBERRY-ALMOND MUFFINS
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
- Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 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 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
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-CARDAMOM MUFFINS
This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.
Nutrition Facts :
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