139 cranberry baked sweet Recipes

fat-free , lower-sodium chicken broth, uncooked brown rice, dried cranberries, apple cider, rome apples, cored, butter, melted and divided, link sweet italian sausage, casings removed, chopped yellow onion, chopped carrot, ground cinnamon, ground red pepper, garlic cloves, minced, chopped walnuts, toasted, minced green onions, kosher salt, dried rubbed sage, shredded swiss cheese

dried cranberries, apple cider, olive oil, skinless, boneless chicken breast halves, salt and ground black pepper to taste, stone-ground mustard, applesauce, bacon , halved crosswise, granny smith apples, quartered, sweet onions (such as vidalia), quartered

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

fresh cranberries, granulated sugar, orange juice, shredded orange peel, fresh sweet cherries, pitted or 1 cup pitted unsweetened frozen dark sweet cherries, tart baking apples , such as granny smith apples, peeled, cored, and sliced 1/4 inch thick or 2 -2 1/4 lbs, lemon juice, shredded lemon peel, dark brown sugar, all-purpose flour, ground cinnamon, unsalted butter, whipping cream, vanilla bean paste or 1 tsp pure vanilla extract, egg, water, coarse sugar

semi-sweet chocolate chips, butter at room temperature, egg, vanilla extract, white sugar, almond flour, baking powder, tb unsweetened cocoa powder, a pinch salt, walnuts, chopped or pieces, semi-sweet chocolate chips, raisins (i use golden .), you can buy almond flour which is just powdered almonds at any high quality market or health food store. it adds a chewiness to any cookie, brownie or cake recipe. (i use bob s red mill almond flour.) *you can also substitute 1/2 cup of regular flour if you don tsp want a gluten-free cookie., you can substitute dried cranberries for the raisins and change the walnuts to pecans.

vegetable oil cooking spray, oat bran , plus, atkins baking mix , mixed together, atkins baking mix, baking powder, eggs, heavy cream or 1/2 cup milk, club soda, blueberries or 1/2 cup strawberries or 1/2 cup dried cranberries, if not sweet sprinkle with, splenda sugar substitute

all-purpose flour, sugar, baking powder, baking soda, eggs, plain yogurt, water, semi-sweet chocolate chips , dried cranberries, sliced ripe bananas and coarsely chopped pecans (optional)

butter, softened, light brown sugar, eggs, molasses, vanilla extract, quick oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, chopped pecans or 1 cup walnuts, semi-sweet chocolate chips, butterscotch chips, cherry flavored dried sweetened cranberries (craisins)

butter or 1/2 cup margarine, softened, sugar, eggs, all-purpose flour, baking soda, baking powder, salt, ripe bananas, mashed (about 3 medium), walnuts, chopped, semi-sweet chocolate chips, maraschino cherry, cut in half (or dried apricots, cranberries, pineapple, etc.)

unsalted butter, softened, granulated sugar, eggs, pure vanilla extract, all-purpose flour, baking cocoa, baking powder, ground cinnamon, semi-sweet chocolate chips, pistachios, shelled, dried cranberries, granulated sugar

flour, baking powder, baking soda, cinnamon, salt, butter, softened, brown sugar , packed, sugar, vanilla extract, egg, milk, semi-sweet chocolate chips, quick-cooking oats, raisins (dried cranberries work great too)

oatmeal, sugar, salt, baking powder, chia seeds, ground flax seeds, apples, peeled and grated, cinnamon (ground ), nutmeg (ground ), canola oil, water, egg, dried cranberries

whole wheat flour, baking soda, cinnamon, salt, egg substitute (such as egg replacer, etc.), sugar (turbinado), applesauce, maple syrup, soymilk, rolled oats, raisins, dried cranberries, semi-sweet chocolate chips

trans-fat-free margarine, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, white whole wheat flour, baking soda, ground cinnamon, salt (optional), rolled oats, uncooked, dried cranberries, semi-sweet chocolate chips

whole milk ricotta cheese, ground cinnamon, powdered sugar, heavy whipping cream, grand marnier or 2 tbsp other orange-flavored liqueur, grated lemon zest from 1 small lemon, apples (good choices ( golden delicious, rome, cortland), dried cranberries, toasted walnuts, chopped, dark brown sugar, ground cinnamon, ground nutmeg, salt, unsalted butter, room temperature, apple brandy

baking powder, baking soda, butter, chopped nuts, cinnamon, coconute, cranberries, egg, flour, milk, oatmeal, orange rind, brown sugar, salt, semi sweet chocolate chips, sugar, vanilla

granulated sugar or 1/2 cup splenda sugar substitute, brown sugar, butter, softened, canola oil, chocolate syrup, egg whites, egg, vanilla, all-purpose flour, unsweetened baking cocoa, baking soda, salt, semi-sweet chocolate chips, dried sweetened cranberries or 1 cup dried cherries, chopped pecans or 1/2 cup walnuts

leftover mashed sweet potatoes (or yams), eggs, sugar, vegetable oil, water, grated orange zest (to taste), vanilla extract, wheat flour, all-purpose flour, kosher salt (or 3/4 tsp table salt), baking powder, baking soda, leftover cranberry sauce