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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
? cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped fresh cranberries
? 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

PUMPKIN SPICE MUFFINS RECIPE | ALLRECIPES



Pumpkin Spice Muffins Recipe | Allrecipes image

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread    Quick Bread Recipes    Pumpkin Bread Recipes

Yield 18 muffins

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  • In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  • Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Nutrition Facts : Calories 97 calories, CarbohydrateContent 17.2 g, CholesterolContent 20.7 mg, FatContent 2.5 g, FiberContent 2.6 g, ProteinContent 2.8 g, SaturatedFatContent 0.5 g, SodiumContent 166 mg, SugarContent 6.2 g

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