Best Cranberry Breakfast Muffins Recipes
CRANBERRY BREAKFAST MUFFINS
A friend asked me months ago to post this recipe and I'm only getting around to it now! He likes Red River cereal and was intrigued by the fact that I have a muffin recipe that uses it. For those of you who don't know what Red River cereal is, it contains cracked wheat, rye and flax and is very healthy. I have only seen it sold in Canada though so if you want to try this, you may have to experiment with various combinations of the above. Please note that standing time is included in the cooking time.
Provided by Irmgard
Categories Quick Breads
Time 1h20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine the oats, Red River cereal and buttermilk in a large bowl.
- Let stand for 40 minutes.
- Combine the flour, sugar, baking powder, baking soda and salt.
- Add the egg and melted butter to the cereal mixture.
- Add the dry ingredients and mix well.
- Stir in the cranberries.
- Spoon the batter into the prepared muffin pan.
- Bake for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 172.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 32, Sodium 275.3, Carbohydrate 26.8, Fiber 1.1, Sugar 14.7, Protein 3.2
BANANA-CRANBERRY CRUNCH BREAKFAST MUFFINS
Fast and simple muffin that is wonderful for breakfast.. something different you won't find at the corner store!
Provided by Sher Bird @Litehouse9
Categories Muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375 deg. F. In large bowl, mix together flour, baking soda, brown sugar and cinnamon with a whisk. Set aside.
- In separate large bowl, mix together smashed bananas, cranberries, oil, buttermilk, eggs, salt, vanilla extract and almond extract. Mix well, then add granola. Make a well in the center of the dry ingredients and mix the buttermilk/banana mixture into it until well blended.
- Grease muffin cups, or line each cup with a paper liner. Place batter in each cup to a level of 3/4 full. Mix together streusel ingredients--Divide streusel mixture evenly over the top of each muffin.
- Bake for 25 minutes, until toothpick comes out clean.
CRANBERRY-BANANA BREAKFAST MUFFINS
Make and share this Cranberry-Banana Breakfast Muffins recipe from Food.com.
Provided by Rachchow
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium-size bowl, combine egg, banana, and margarine until smooth.
- Add to dry ingredients, stirring just until moistened.
- Fold in cranberries.
- Fill muffin cups and bake for 20 minutes or until done.
Nutrition Facts : Calories 208.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 15.5, Sodium 283.8, Carbohydrate 38.7, Fiber 3.1, Sugar 14.5, Protein 5
CRANBERRY APPLE BREAKFAST MUFFINS
Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.
Provided by pitterpat7
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
- Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g
CRANBERRY BREAKFAST MUFFINS
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place twelve foil muffin or paper liners into a muffin pan; set aside. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. In another large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternating with buttermilk. Stir until all ingredients are combined. Add cranberries and mix lighty with batter. Pour batter into prepared muffin tins. Bake 20-25 minutes. Topping: Dip baked muffins in melted butter then in sugar; top with orange peel if desired. NOTE: These muffins will rise only slightly above the muffin pan
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