CRANBERRY MUFFINS RECIPE RECIPES

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FRESH CRANBERRY MUFFINS RECIPE | ALLRECIPES



Fresh Cranberry Muffins Recipe | Allrecipes image

This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.

Provided by Cindy Carnes

Categories     Muffins

Yield 18 muffins

Number Of Ingredients 17

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons orange zest
1 ½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup shortening
¾ cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 ½ cups chopped cranberries
1 ½ cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
¼ cup margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
  • Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
  • Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
  • Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

Nutrition Facts : Calories 273.2 calories, CarbohydrateContent 31.9 g, CholesterolContent 20.7 mg, FatContent 15.4 g, FiberContent 1.8 g, ProteinContent 3.8 g, SaturatedFatContent 2.7 g, SodiumContent 116.5 mg, SugarContent 17.3 g

FRESH CRANBERRY MUFFINS RECIPE | MYRECIPES



Fresh Cranberry Muffins Recipe | MyRecipes image

We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.

Provided by MyRecipes

Yield 12 servings (serving size: 1 muffin)

Number Of Ingredients 11

2 cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped fresh cranberries
⅔ cup 2% reduced-fat milk
¼ cup butter or stick margarine, melted
1 teaspoon grated orange rind
½ teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Steps:

  • Preheat oven to 400°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
  • Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 174 calories, CarbohydrateContent 29.2 g, CholesterolContent 30 mg, FatContent 5 g, FiberContent 0.7 g, ProteinContent 3.2 g, SaturatedFatContent 2.7 g, SodiumContent 182 mg

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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
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