Pumpkin Cranberry Muffins

November 22, 2010 by
 
This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required.  I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out.  And it’s made appearances fairly often in our house since, especially in the fall.  These muffins are super moist and I love anything with dried cranberries.  I store dried cranberries in the freezer all our dried fruit, actually.  Along with all nuts and seeds.  They keep much longer.  One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!)  And make these muffins soon, it’s the perfect season to enjoy them!
 
PUMPKIN CRANBERRY MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 cup chopped walnuts or pecans, optional
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 eggs
15 oz can pure pumpkin
1/2 cup canola oil
1/4 cup milk
1 cup dried cranberries
 
Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.
In another bowl, mix together the eggs, pumpkin, canola oil, and milk.
Add to the dry mixture along with the cranberries and stir together just till combined.
Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.
Bake for about 20 minutes (25 for large muffins) at 350 degrees.
 
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , , ,

Bran Muffins

August 9, 2010 by
 
Even if you don’t like bran muffins, you really should try these.  Unbelievably moist and flavorful.  By far my favorite ever.  I’ve been on a search for a great bran muffin recipe, and was excited to find this one especially because it doesn’t require a premade cereal to make.  I added some cranberries and thought they really added a great flavor, but you could of course use all raisins as in the original recipe. 
 
BRAN MUFFINS
Adapted from David Lebovitz
 
2 cups wheat bran
1 cup raisins
1/2 cup dried cranberries (or 1/2 cup additional raisins)
1 1/2 cups water, separated
1/2 cup buttermilk or low or non fat yogurt (I used buttermilk)
2 tsp dried orange zest (or fresh)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
 
Spread the wheat bran on a baking sheet and toast in the oven at 350 degrees for 6 to 8 minutes, stirring a few times. Let cool.
Heat 1 cup of the raisins with 1/2 cup of the water in a small saucepan, simmering for 10 minutes or until the water is all absorbed.  Puree the raisins in a food processor or blender until smooth.
Mix together in a large bowl the toasted bran, buttermilk or yogurt, remaining 1 cup of water, then mix in the raisin puree, orange zest, and brown sugar.
Stir in the oil, egg, and egg white.
Mix together the flours, baking powder, baking soda, and salt. Stir into the wet ingredients.
Stir just until combined, then add the cranberries (or additional raisins).
Spoon into a muffin tin lined with paper liners.
Made about 16 standard muffins.
Bake at 350 degrees for 25 to 30 minutes, or until muffins feel set in the center.
 
 

Filed Under: Bread, Quick & Muffins Tagged With: , , ,

Raspberry Muffins / THROWDOWN / CHALLENGE

February 7, 2010 by

Muffins were definetely a staple item in our house growing up.  Every year we would go blueberry picking and stock the freezer.  So blueberry muffins made a very regular appearance on our dinner table.  I love this recipe of my mom’s. It’s probably from an old betty crocker cookbook or something.  And it’s withheld the teste of time and many recipes.  It’s quick, easy, always turns out great, and is so easy to adjust.  I love to use whatever berries or add-ins we have on hand and I’ve never had a bad batch.  So get your kids in the kitchen, this is one of those things they can be helping with and a great chance to teach and enjoy each other’s company in the kitchen.  So have your own MUFFIN THROWDOWN! Make a plain batter, and let everyone make their own variation and see who’s comes out the best!  I don’t care if it’s with your loved one, your kids, friends, whoever.  Have some fun in the kitchen and break in that apron! : )
And thank you Mom, for getting a warm meal on the table every night of the week, even when you had a full-time job, 5 teenagers (and all their friends), all of our pets, and a million other things. What a great example.  If my mom could do it with all the things on her plate, I know we can all find a way to put dinner on the table and eat together AT A TABLE every night. Yes, every night. There you go, 2 challenges. Who’s taking? : )

RASPBERRY MUFFINS
1 egg
3/4 c milk
1/2 c oil
2 c flour (white or whole wheat)
1/3 c sugar
1 T baking powder
1 t salt
1 c frozen raspberries (or fresh)

Beat egg; stir in milk and oil.
Stir in flour, sugar, baking powder, and salt all at once, stirring just until flour is moistened. (batter will be slightly lumpy).
Fold in raspberries.
Grease bottoms of a standard 12 cup muffin tin.
Fill cups about 3/4 full. Bake at 400 degrees, for about 20 minutes. Immediately remove from pan.
Yield: 1 dozen standard muffins.

VARIATIONS:
Blueberry Muffins: Substitute fresh or frozen blueberries for raspberries.
Surprise Muffins: Omit berries, fill cups half full, spoon 1 tsp strawberry jam onto each cup, top with more batter.
Cranberry Orange Muffins: Omit berries, stir in 1 c cranberry halves and 1 T grated orange peel with the milk.  Sprinkle tops with sugar before baking.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Bread, Quick & Muffins Tagged With: , ,