Cranberry Citrus Muffins Recipes

Steps:

• Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
• Divide batter evenly among muffin cups, filling each about three-fourths full.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

Steps:

• 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
• 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
• 3. Microwave for 1 minute, stir, microwave for another minute.
• 4. Then pour into a strainer to drain.
• 5. Mix dry ingredients together in a medium bowl.
• 6. Add orange zest and mix well.
• 7. Then, add drained cranberries and mix well.
• 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
• 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
• 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
• 11. Bake for 30 minutes. Remove from oven to rack.
• 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.

Steps:

• Combine first 6 ingredients in a medium bowl.
• In another bowl combine milk and next 8 ingredients mix well.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Sprinkle the 6 tablespoons of sugar evenly over batter.
• Bake at 400º for 18 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.

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.

Steps:

• Preheat oven to 400ºF.
• Stir flour, baking powder and salt together.
• In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
• In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
• Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
• I have no idea how long these take in a 12-cup pan.

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
• In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.