CRANBERRY GINGER MUFFINS RECIPES

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1.500 dozen.
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1-1/2 teaspoons baking powder; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 2 teaspoons grated orange zest; 1/2 cup shortening; 3/4 cup orange juice; 2 large eggs, room temperature, lightly beaten; 1 tablespoon vanilla extract; 1-1/2 cups coarsely chopped cranberries; 1-1/2 cups chopped pecans

CRANBERRY MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cranberry Muffins Recipe: How to Make It - Taste of Home image

There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1.500 dozen.

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

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.

Nutrition Facts : Calories 231 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 26g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

CRANBERRY WALNUT PUMPKIN BREAD RECIPE: HOW TO MAKE IT

Cranberry Walnut Pumpkin Bread Recipe: How to Make It image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 1 loaf (16 piece each)

Number Of Ingredients 13

Ingredients

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 28g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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