BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
- Spoon batter into lined cups, filling each 3/4 full.
- Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
- Sprinkle walnut crumble over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
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.
HEARTY, HEALTHY CRANBERRY NUT MUFFINS
A hearty, healthy, tasty bite to accompany your morning coffee! Made with oatmeal, whole wheat flour, yogurt, orange, and walnuts, these muffins pack lots of nutritious goodness -- especially if you include the (optional) flax and chia seeds. For an extra sweet treat-- add in semi sweet chocolate chips. These muffins freeze well to save .
Provided by nycbabs
Categories Quick Breads
Time 50m
Yield 12 Muffins
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Use 3 separate bowls.
- 1st Bowl - Soak the oats in the yogurt and half & half.
- 2nd Bowl - Sift the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg, chia and flax).
- 3rd Bowl - Mix the sugars and the oil. Add in the vanilla and orange juice. Then add the egg and beat until well blended.
- Pour Bowl 3 (wet ingredients) into to Bowl 1 (Oats) and mix well. Then add in the cranberries, orange zest and nuts. (and optional chocolate chips).
- Gradually fold the wet ingredients into the dry ingredients (Bowl 1). Do not overmix.
- Scoop into paper lined muffin tins (or greased and floured muffin tins). Batter will be thick. Fill to top.
- Bake x20 minutes - or until a toothpick comes out clean.
- Yield 12 muffins.
Nutrition Facts : Calories 179.7, Fat 9, SaturatedFat 1.4, Cholesterol 16.4, Sodium 285.6, Carbohydrate 22.7, Fiber 2, Sugar 9.3, Protein 3.1
GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
CRANBERRY NUT MUFFINS
Make and share this Cranberry Nut Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
- Fold in cranberries, pecans and orange peel.
- Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
CRANBERRY, ORANGE, & WALNUT MUFFINS
These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
- In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
- In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
- Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.
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