MINI CARROT CRANBERRY MUFFINS
A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.
Provided by Redsie
Categories Quick Breads
Time 22m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
- Spoon into greased or paper-lined mini-muffin cups, filling to top.
- Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
- Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9
ZUCCHINI AND CRANBERRY MINI-MUFFINS
Provided by Melissa Clark
Categories Bread Breakfast Brunch Side Bake Thanksgiving Vegetarian Dinner Cranberry Pecan Zucchini Fall Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 mini-muffins
Number Of Ingredients 15
Steps:
- Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
- In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
- In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
- Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)
SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS
Cheddar cheese and sweet cranberries complement each other in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour if desired. If making regular size muffins, the recipe makes one dozen. Allow longer baking time for larger muffins.
Provided by SusieQusie
Categories Breads
Time 30m
Yield 36 min-muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
- Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
- In a large mixing bowl, beat egg lightly. Whisk in the milk.
- Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
- Fold the dry ingredients into the egg and milk, mixing until just combined.
- Scoop batter into lightly greased mini-muffin tins.
- Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
Nutrition Facts : Calories 168.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 28.5, Sodium 359.3, Carbohydrate 17.5, Fiber 1.8, Sugar 1.5, Protein 6.1
CRANBERRY-ORANGE MINI-MUFFINS
An orange glaze makes these mini-muffins extra tasty, and a special pan makes them extra shapely.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 6-cup heartlette pan with cooking spray.
- Stir quick bread mix, water, 1/2 cup orange juice, the oil, nutmeg and eggs in large bowl until blended; stir vigorously 50 strokes (batter may be slightly lumpy). Fill each heartlette cup about 2/3 full.
- Bake 11 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Repeat with remaining batter. Cool completely, about 20 minutes.
- Mix powdered sugar, orange peel and 2 to 3 tablespoons orange juice in small bowl until desired glaze consistency. Spread glaze over tops of cooled muffins. Note: The heartlette pan used in this recipe is available from the Betty Crocker® Catalog. Click the link "SHOP our catalogs" at the top of this page, then search for "heartlette pan."
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Mini-Muffin, Sodium 45 mg
CRANBERRY MINI MUFFINS
These sound delicious, just right for Christmas morning. I found the recipe in a book called Christmas with Southern Living 2004.
Provided by CorriePDX
Categories Breakfast
Time 25m
Yield 32 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.
- Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.
- Combine sugar and cinnamon; sprinkle on muffins.
- Bake at 400 degrees for 19 to 20 minutes, or until golden. Serve warm.
Nutrition Facts : Calories 458.1, Fat 29.8, SaturatedFat 18.5, Cholesterol 74.2, Sodium 576.7, Carbohydrate 45.6, Fiber 1.9, Sugar 18.1, Protein 4.3
CRANBERRY LEMON MINI MUFFINS
Steps:
- 1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. 2. In a separate bowl, stir together the dry ingredients and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then lemon juice with the vanilla extract. Beat just until smooth. 3. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 4. Spoon the batter into the prepared pan topping each muffin with a small sprinkle of the turbinado sugar. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.
MINI CRANBERRY MUFFINS
Delicious little warm muffins of joy! The cranberry and orange flavors are yummy! Perfect for brunches, coffee time or to bring to a friend.
Provided by Wendelina
Categories Quick Breads
Time 30m
Yield 36 muffins, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix flour, baking powder, salt and 2 Tbs sugar.
- Stir in egg, milk and oil all at once. Stir just until moistened.
- Fold in cranberry orange relish.
- Spoon misture into greased tea-sized muffin tins, filling 2/3 full.
- Bake in 425 oven for 12-15 minutes or until muffins feel firm to the touch.
- Unmold and cool to lukewarm on a rack.
- Brush on all sides with melted butter.
- Roll in cinnamon sugar mixture.
- Serve warm.
Nutrition Facts : Calories 221.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 32.6, Sodium 206.8, Carbohydrate 29, Fiber 0.6, Sugar 15.1, Protein 2.8
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