CRANBERRY HARVEST MUFFINS

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Cranberry Harvest Muffins image

Make and share this Cranberry Harvest Muffins recipe from Food.com.

Provided by Juenessa

Categories     Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 lb unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced calimyrna fig
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Line 18 muffin cups with paper liners.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
  • Make a well in the center of the mixture and add the milk, eggs, and melted butter.
  • Stir quickly just to combine.
  • Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
  • Spoon the batter into the paper liners, filling each one to the top.
  • Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Nutrition Facts : Calories 293.7, Fat 15.1, SaturatedFat 7.3, Cholesterol 56.1, Sodium 181.6, Carbohydrate 36.5, Fiber 1.7, Sugar 18.7, Protein 4.5

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