Oatmeal Cranberry Muffins
Maple Cranberry Muffins
Orange-Cranberry Muffins
Jim's Famous Apple Nut and Cranberry Muffins
Carrot Cranberry Muffins
Orange Cranberry Muffins
Sweet Potato And Cranberry Latke Muffins



Oatmeal Cranberry Muffins

1 1/2 cup all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1/2 cup walnuts, finely chopped
1/2 cup dried cranberries or dried pitted cherries or raisins
3/4 cup old fashioned oats
3 Tbsp. butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup milk
1 egg

Preheat oven to 350 degrees. Grease 16 muffin pan cups or loaf pan
(8 1/2 x 4 1/2 inch).
Whisk together flour, baking powder and salt in large bowl. Toss
nuts and cranberries with 1 teaspoon of flour mixture in small bowl.
Set aside. Stir oats into remaining flour mixture.
Beat together butter, sugar, milk and egg in a bowl until blended.
Add to flour mixture, stirring just until evenly moistened. Fold in
nut-cranberry mixture. Turn into greased muffin pan cups or loaf pan.
Bake in preheated oven for 20 minutes for 16 muffins or 50 minutes
for loaf, or until wooden pick inserted comes out clean. Cool muffins
on wire rack for 5 minutes. Loaf for 10 minutes.

Source: http://www.cooks.com/rec/doc/0,194,1...225192,00.html





Maple Cranberry Muffins

Of course, you can use raisins or fresh blueberries in these muffins
if you prefer. But dried cranberries (sold as "Craisins") are
wonderful.

1 3/4 cup (400 mL) flour
1 tsp. (5 mL) baking powder
1/4 tsp. (1 mL) baking soda
1/4 cup (50 mL) dried cranberries
1 egg
3/4 cup (150 mL) plain yogurt
1/4 cup (50 mL) maple syrup
1/3 cup (75 mL) vegetable oil


In a large mixing bowl, stir together the flour, baking powder, baking
soda and dried cranberries. If your child is helping you, make sure
you have extra dried cranberries on hand because sometimes they
disappear. Mysteriously.
In a smaller bowl, beat together the egg, yogurt, maple syrup and
vegetable oil.
Pour the yogurt mixture into the flour mixture and stir it only until
it's all moistened. Resist the temptation to overbeat the batter - a
few lumps are OK. Spoon into greased muffin cups, filling them almost
to the top. Bake at 400 F (200 C) for 15 to 20 minutes, until very
lightly browned on top.
Makes 6 to 8 large muffins.

Source:
http://www.todaysparent.com/food/coo...content=911536





Orange-Cranberry Muffins

1 cup Dannon Plain Yogurt
2 cups flour
1 teaspoon baking soda
1/2 cup unsalted butter (room temp.)
2 eggs
1 teaspoon orange extract
1 tablespoon finely chopped orange zest
3/4 cup dried cranberries soaked for half an hour in 1/4 cup cranberry
juice then drained and chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar

Heat oven to 350ºF. Grease a standard 12 hole muffin pan with nonstick
spray,
shortening or butter.
Combine flour, baking powder, and salt in a large mixing bowl and
set aside. In a second bowl, mix yogurt and baking soda. Set aside.
In a third bowl, beat butter with sugar until creamy with stand
mixer. 6. Add eggs one at a time, then extract.
Stir in yogurt mixture. Stir wet mixture into dry just enough to moisten
the dry
ingredients. Fold in cranberries and zest. Don't overmix. Pour into
lightly greased muffin tin and bake 30 to 35 minutes.

Yield: 12 muffins

Source:
http://www.dannon.com/dn/dnstore/cgi...dID_241571.htm





Jim's Famous Apple Nut and Cranberry Muffins

Castle Marne in Denver, Colorado

Do not double, as this makes "a whole lotta of muffins!"

Mix together in large bowl with electric mixer :
2 1/4 cups canola oil
3 cups sugar
1 cup water
8 eggs
1 Teaspoon vanilla
1/2 Teaspoon salt
2 Tablespoons apple pie spice
1 Tablespoon baking soda
6 cups flour

Diced Apples(2)
Chopped walnuts-one cup
Dried Cranberries-one cup

Then add 2 peeled and diced apples as well as chopped walnuts and
dried Cranberries. Fill greased muffin tins, sprinkle top with raw
sugar and bake until done! YUMMY!!!

Source: http://www.lanierbb.com/recipes/data/bk730.html





Carrot Cranberry Muffins

Yield: 1 dozen

There are many ways to vary this recipe; substitute grated zucchini
for the carrot, and try dried blueberries, currants, or raisins in
place of the cranberries.

1 cup whole-wheat flour
1 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, melted
1 egg
1/2 to 2/3 cup brown sugar
1 cup milk
1 cup finely grated carrot
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing
bowl, combine the flour, baking powder, salt, and cinnamon, and stir
until cinnamon is evenly distributed. In a second mixing bowl, combine
the melted butter, egg, brown sugar, and milk, and blend until smooth.
Add the dry ingredients to the wet, stirring to combine. Stir in the
carrot and cranberries. Fill the muffin cups and bake 20 minutes.

Source:
http://www.yankeemagazine.com/recipe...hp?number=1635





Orange Cranberry Muffins

1 Orange (I use a large navel orange with thick rind)
3/4 cup Dried cranberries
1 Egg
3/4 cup Milk
2/3 cup Vegetable oil
1 1/2 cup Flour
2 1/2 Tbsp Flour
1 cup Sugar
2 Tbsp Sugar
1 1/8 tsp Baking powder
3/4 tsp Salt

The night befo Grate the orange rind. Squeeze the juice from the
orange. Mix the rind, juice, and cranberries in a bowl and refrigerate
overnight.

The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable
oil in a small bowl. Sift together the flour, sugar, baking powder, and
salt in a large bowl. Add the cranberries (with the juice and rind) to the
flour mixture. Add the liquid mixture to the dry mixture. The batter will
be runnier than most muffin batters -- but that's the way it should be.
Fill 12 greased muffin cups (or use foil baking cups to line the muffin
cups) with the batter and bake for 25 minutes.

These muffins are very moist and tasty. The rather strange measurements of
flour and sugar are the result of my reducing the end result from 4 dozen
muffins to 1 dozen.

From: April Roche

Source:
http://www.recipesource.com/baked-go...ranberry1.html






Sweet Potato And Cranberry Latke Muffins

2 pounds sweet potatoes, peeled
1 cup chopped onion
1/2 cup dried cranberries or cherries
6 large egg whites
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
Nonstick vegetable oil cooking spray

Preheat the oven to 375 degrees. Finely grate the potatoes using a box
grater or the grating disk of a food processor. Place the potatoes, onion,
cranberries, egg whites, seasonings, flour and oil in a large bowl and
stir well to combine. Set aside. Spray muffin cups generously with
nonstick cooking spray. Divide the potatoes among the cups (filling to the
top) and bake for 40-50 minutes, or until the potatoes are cooked through
and tender. Serve warm with applesauce if desired. Makes 18 muffins.

Cook's note: Sweet potatoes and dried cranberries give these latkes a
decidedly American twist. Each has only about a teaspoon of oil. Serve
them as a side dish with meat or poultry.

Tested by Susan Selasky for the Free Press Test Kitchen

108 calories (27% from fat), 3 grams fat (trace of sat. fat), 17 grams
carbohydrate, 3 grams protein, 165 mg sodium, 0 mg cholesterol, 13 mg
calcium, 2 grams fiber.

Detroit Free Press.


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