CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Stir in cranberries.
- Beat egg, orange juice, oil and orange rind.
- Add to dry ingredients all at once.
- Stir just to moisten.
- Spoon into greased muffin cups.
- (fill 3/4 full).
- Sprinkle tops lightly with a bit of sugar.
- Bake 400F 15-20 mins until lightly browned and firm to the touch.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
ORANGE-CRANBERRY MUFFINS
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.
Provided by mommabrox7
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
- Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
- Spoon batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
EASY CRANBERRY-ORANGE MUFFINS
This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!
Provided by Kaley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g
AUTUMN CRANBERRY-ORANGE MUFFINS
Make and share this Autumn Cranberry-Orange Muffins recipe from Food.com.
Provided by momthecook 2
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir oil and sugar together until well mixed.
- Beat in the egg and orange zest.
- Stir in the cranberry sauce (canned or homemade) and milk.
- In a separate bowl, mix together flour, salt, baking soda and baking powder.
- Stir dry ingredients into wet, mixing just enough to moisten.
- Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
- (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Nutrition Facts : Calories 179.4, Fat 5.3, SaturatedFat 0.8, Cholesterol 16.1, Sodium 208.7, Carbohydrate 29.9, Fiber 0.8, Sugar 13.7, Protein 3.2
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
CRANBERRY ORANGE MUFFINS
A little sweet and a little tart. These call for frozen cranberries and orange marmalade. For Texas sized muffins, it makes 6.
Provided by pies and cakes and
Categories Breads
Time 40m
Yield 12 standard or 6 Texas sized muffins, 6-12 serving(s)
Number Of Ingredients 14
Steps:
- Grease 12 standard sized muffin cups, or line with papers.
- Mix together flour, sugars, baking powder, baking soda, salt, and spices.
- Mix together buttermilk, marmalade and melted butter, and add egg.
- Make a well in the center of the flour mixture. Add buttermilk mixture and mix gently just to moisten all ingredients. Fold in cranberries.
- Spoon batter into prepared pan. Fill 3/4 full.
- Bake at 400° for 25 minutes or till tops are golden. Cool and serve, or serve warm.
Nutrition Facts : Calories 431.2, Fat 11.9, SaturatedFat 7.1, Cholesterol 64, Sodium 597, Carbohydrate 75.3, Fiber 2.2, Sugar 36, Protein 7.5
CRANBERRY-ORANGE MUFFINS
Make and share this Cranberry-Orange Muffins recipe from Food.com.
Provided by GothicGranola
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degres.
- Lightly spoon flour into dry measuring cups; level with knife. Set aside 1 Tablespoon sugar. Combine flour, remaining sugar, baking powder, salt and baking soda in a large bowl; make a well in the center of the mixture.
- Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring until just moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400 degrees for 15 minutes or until the muffins spring back when touched lightly in the center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on wire rack.
Nutrition Facts : Calories 167, Fat 5.5, SaturatedFat 0.5, Cholesterol 13.2, Sodium 223.8, Carbohydrate 27.6, Fiber 1.2, Sugar 14.1, Protein 2.5
CRANBERRY ORANGE MUFFINS
Make and share this Cranberry Orange Muffins recipe from Food.com.
Provided by Probably This
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray 12 muffin tins with non-stick spray and line with parchment muffin cups. Chop up fresh cranberries in a food processor. Add the remaining ingredients (excluding the crescent roll dough, white sugar, and mint) into the food processor and let blend until smooth.
- Open the first can of crescent rolls and, keeping the rolls in their cylindrical shape, cut 12 cross sections about ½" thick. Lay 1 cross section into each of the 12 muffin tins so that it is flat like a disk against the bottom of the tin - this will be the base. Open the second can of crescent rolls and lay out in one long rectangle. Use your fingers to pull at the crescent roll dough and form into varying sized balls between ⅛" and ⅓".
- In each muffin tin, place a few of the larger balls followed by a dollop of the cranberry orange mixture and top with a few of the smaller balls. Spray the tops with cooking spray and a sprinkle of white sugar. Bake in oven for 11-13 minutes or until crescent rolls are golden brown. Let cool to room temperature and enjoy!
Nutrition Facts : Calories 118.8, Fat 4.5, SaturatedFat 2.1, Cholesterol 19.9, Sodium 118.9, Carbohydrate 17.5, Fiber 1.9, Sugar 6.3, Protein 2.6
More about "autumn cranberry orange muffins recipes"
CRANBERRY ORANGE MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (70)Category MuffinsCuisine AmericanTotal Time 45 mins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
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