Cranberry Muffins With Raisins Recipes

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:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

Steps:

• Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.
• In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside
• In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
• Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.
• Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
• Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

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.

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.

Steps:

• 1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.
• 2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside.
• 3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).
• 4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
• 5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well.
• 6. Drain water from raisins. Fold raisins and cranberries into the batter.
• 7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
• 8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Steps:

• 1. Pour buttermilk into a large bowl and add the bran flakes. Goal is to soften them up. If you are making your own buttermilk (which I do regularly, make sure the milk sits for 10 minutes with the vinegar in it before using it.)
• 2. Add the oil, the egg, baking soda, salt, vanilla, optional orange extract*. Mix by hand about 4-5 strokes. *Note: Sometimes I use a tsp of pure maple flavoring instead or 2 tbsps of pure maple syrup.
• 3. Add ground flax seed, sugar and flour. Mix by hand until incorporated. No need to use an electric mixer. Then fold in the coconut, raisins, 1/2 the chopped walnuts, cranberries. Note: I just put the nuts in a sandwich bag and pound them a few times with my meat mallet to break them up.
• 4. Pour into XL greased or lined muffin tins. Sprinkle the reserved 1/4 cup of nuts on top of the muffins. This makes them crunchy and roasts the nuts while cooking which enhances their flavor.
• 5. Bake at 375 for 20-25 min or until toothpick comes out clean. If muffin tops start to turn too brown, I tent with foil or place a piece of parchment paper on top of them in the last 5-10 min. When done, let cool just long enough for you to remove from muffin tins and cool the rest of the way on wire rack. Cooling in the tins drys them out. Note: If you used regular large-sized muffin tins (12) instead of XL (6), cook for 15-20 min. Since this is the whole breakfast in my family and so good for you, I make XL-sized.

Steps:

• Heat oven at 400 Fahrenheit.
• Mix the dry ingredients together: flour, baking powder, salt, and sugar.
• In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
• Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
• Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
• Bake for 20 minutes or until light to medium brown.

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.

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.