SPICED CRANBERRY MUFFINS
Make and share this Spiced Cranberry Muffins recipe from Food.com.
Provided by ecbfriedman
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Generously butter or grease a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, toss cranberries with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the cranberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the 2 eggs, one at a time, beating until combined. Add cinnamon, cloves, and nutmeg.
- With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk and vanilla, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups.
- If desired, in a small bowl, mix together about a tablespoon of sugar and cinnamon. Sprinkle sugar mixture on top of muffin batter.
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 243.8, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 163.9, Carbohydrate 37.2, Fiber 1.9, Sugar 18.4, Protein 3.7
SPICED CRANBERRY MUFFINS
My mother just brought these round - loved by everyone - so I have to post the recipe so I don't lose it.
Provided by Wendys Kitchen
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- PReheat oven to 180 Degrees Celsius.
- Spray 18 muffins tins with oil.
- In bowl combine four, sugar, baking powder and spices.
- Gently stir in cranberries.
- Whisk togehter milk, eggs, oil and yoghurt.
- Add to dry ingredients mixing until just combined.
- Bake 30 - 35 minutes.
- Leave in tins for 10 minutes before removing.
Nutrition Facts : Calories 228.4, Fat 7.1, SaturatedFat 1.2, Cholesterol 21.9, Sodium 111.1, Carbohydrate 36.1, Fiber 1.4, Sugar 12.6, Protein 5.1
PUMPKIN SPICE-CRANBERRY MUFFINS
These autumn- inspired muffins are perfect for a holiday breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam or fruit butter.
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
- Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
- Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
- Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
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#60-minutes-or-less #time-to-make #course #preparation #breads #breakfast #kid-friendly #vegetarian #muffins #dietary #quick-breads
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