Best Mimis New England Cranberry Orange Muffins Recipes

AUTUMN CRANBERRY-ORANGE MUFFINS

Steps:

• Stir oil and sugar together until well mixed.
• Beat in the egg and orange zest.
• Stir in the cranberry sauce (canned or homemade) and milk.
• In a separate bowl, mix together flour, salt, baking soda and baking powder.
• Stir dry ingredients into wet, mixing just enough to moisten.
• Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
• (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).

WILD CRANBERRY ORANGE MUFFINS

Steps:

• Mix cranberries and orange peel, and set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• In a small bowl, combine egg substitute, orange juice, and oil.
• Add all at once to the flour mixture.
• Fold in cranberries and nuts.
• Spoon batter into greased or paper-lined muffin cups.
• Fill muffins cups about 2/3 full.
• Bake in a preheated 375 degree oven for 25 minutes or until done.

EASY CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray 12 muffin tins with non-stick spray and line with parchment muffin cups. Chop up fresh cranberries in a food processor. Add the remaining ingredients (excluding the crescent roll dough, white sugar, and mint) into the food processor and let blend until smooth.
• Open the first can of crescent rolls and, keeping the rolls in their cylindrical shape, cut 12 cross sections about ½" thick. Lay 1 cross section into each of the 12 muffin tins so that it is flat like a disk against the bottom of the tin - this will be the base. Open the second can of crescent rolls and lay out in one long rectangle. Use your fingers to pull at the crescent roll dough and form into varying sized balls between ⅛" and ⅓".
• In each muffin tin, place a few of the larger balls followed by a dollop of the cranberry orange mixture and top with a few of the smaller balls. Spray the tops with cooking spray and a sprinkle of white sugar. Bake in oven for 11-13 minutes or until crescent rolls are golden brown. Let cool to room temperature and enjoy!

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.