Double Cranberry Muffin Recipes

Steps:

• Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
• Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
• Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

Steps:

• 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
• 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
• 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins

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:

• 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 350°F
• Combine flour, 1 cup sugar and baking powder in large bowl.
• Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
• Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
• Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
• Gently stir in cranberries.
• Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
• Spoon batter evenly into 16 paper-lined medium muffin cups.
• Top with cereal mixture.
• Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
• Cool in pan 5 min.; remove to wire rack.
• Serve warm or cooled.

Steps:

• Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
• Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
• Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
• Spoon the batter into muffin tins and stop with cereal mixture.
• Bake 25 minutes at375 degrees.
• *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.

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.