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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