WHITE CHOCOLATE CRANBERRY MUFFINS
I came up with this recipe one day when searching a nice way to use up some leftover cranberries. I think the white chocolate goes great with the fruit and also gives the muffins a very special texture.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 °C and line a muffin pan.
- In a bowl mix flour, baking powder, white chocolate and the spices.
- In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
- Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
- Pour into the muffin tin and bake for 20-25 minutes.
Nutrition Facts : Calories 209.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 17.2, Sodium 98.6, Carbohydrate 29.6, Fiber 1.3, Sugar 12, Protein 3.6
CRANBERRY WHITE CHOCOLATE MUFFINS
I made these for our Farm Fair Culinary Competition two weeks ago. This won 1st Prize in the Breads/Muffins category. These were made with NJ grown cranberries. I froze them in November of last year for this competition. I thawed the berries before using. I hope you enjoy these yummy muffins! I am sure glad the judges did!
Provided by Patti Rahilly- Jones @patticake1057
Categories Breakfast Casseroles
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Grease cupcake pans or line with cupcake papers. If using the tins only, grease well. Note: These tend to stick a bit due to the white chips.
- Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
- Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
- By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
- Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
- Enjoy!
WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS
These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!
Provided by CelticMommy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
- Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 40.1 g, Cholesterol 21.7 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 182.5 mg, Sugar 29.3 g
CHOCOLATE CHIP CRANBERRY MUFFINS
OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1
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