33187 cranberry flax breakfast muffins Recipes

  • Cranberry Apple Breakfast Muffins
    all-purpose flour, baking soda, ground cinnamon, salt and
    6 More
    all-purpose flour, baking soda, ground cinnamon, salt, brown sugar, vegetable oil, eggs, vanilla extract, granny smith apple, cored and chopped, fresh cranberries, diced - or more to taste
    40 min, 10 ingredients
  • Cranberry Orange Breakfast Muffin
    whole wheat flour and
    10 More
    whole wheat flour, frozen cranberries (chopped ) or crazins, sugar + 1/2 splenda (or substitute 1 cup sugar), chopped nuts, baking powder, baking soda, salt, eggs, slightly beaten, zest from 1 orange, orange juice, plain yogurt
    11 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Cranberry Biscotti
    pillsbury cranberry quick bread & muffin mix and
    6 More
    pillsbury cranberry quick bread & muffin mix, butter, melted, eggs, slightly beaten, white vanilla chips, pillsbury best all purpose or unbleached flour, powdered sugar, substitutions : i ve substituted 1/2 cup of butter-flavored crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well.
    1 hour 10 min, 7 ingredients
  • Apple Flax Seed Muffins
    flax seed, whole wheat graham flour, white flour, sugar and
    9 More
    flax seed, whole wheat graham flour, white flour, sugar, splenda (baking granules ), baking powder, baking soda, salt, egg, beaten, apples, chopped, canola oil, skim milk, nuts, chopped
    13 ingredients
  • Cranberry Banana Oat Muffins
    all-purpose flour, oats, granulated sugar, baking powder and
    6 More
    all-purpose flour, oats, granulated sugar, baking powder, baking soda, salt, egg, mashed ripe bananas (5-6 bananas), butter or 1/3 cup margarine, melted, cranberries
    40 min, 10 ingredients
  • Cranberry Banana Oat Muffins
    flour, oats, sugar, baking powder, baking soda, salt, egg and
    3 More
    flour, oats, sugar, baking powder, baking soda, salt, egg, bananas, mashed, margarine, melted (i use non-hydrogenated ), cranberries
    35 min, 10 ingredients
  • Cranberry Sour Cream Muffins
    all-purpose flour, sugar, baking soda, salt and
    6 More
    all-purpose flour, sugar, baking soda, salt, egg, slightly beaten, sour cream, milk, vegetable oil, raw cranberries, chopped or whole , your preference, sugar
    35 min, 10 ingredients
  • Cranberry Orange Buttermilk Muffins
    cold unsalted butter, brown sugar, ground cinnamon and
    13 More
    cold unsalted butter, brown sugar, ground cinnamon, chopped walnuts, vegetable oil, light brown sugar, grated orange zest, egg, pure vanilla extract, buttermilk, all-purpose flour, salt, baking powder, baking soda, ground cinnamon, coarsely chopped cranberries
    50 min, 16 ingredients
  • Cranberry Apple Crumble Muffins
    brown sugar, chopped almonds, rolled oats, cinnamon and
    9 More
    brown sugar, chopped almonds, rolled oats, cinnamon, butter, all-purpose flour, brown sugar, baking soda, egg, plain yogurt, canola oil, diced, peeled apples, cranberries
    45 min, 13 ingredients
  • Cranberry-Marmalade Holiday Muffins
    flour, sugar, light brown sugar , firmly packed and
    12 More
    flour, sugar, light brown sugar , firmly packed, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground allspice, buttermilk, orange marmalade, melted butter, egg, chopped cranberries, chopped walnuts
    30 min, 15 ingredients
  • Cranberry Wheat-Free Muffins
    almond flour (ground blanched almonds, also known as almo... and
    7 More
    almond flour (ground blanched almonds, also known as almond meal), baking soda, salt, cinnamon, cranberries (fresh or frozen ), vanilla extract, honey, eggs
    40 min, 8 ingredients
  • Cranberry Orange Bran Muffins
    wheat bran, sugar, flour (i use combo of white & wheat) and
    9 More
    wheat bran, sugar, flour (i use combo of white & wheat), baking soda, salt, fresh squeezed orange juice (approximately ), low-fat milk (approximately ), orange zest, applesauce, vanilla, eggs, beaten, dried cranberries
    33 min, 12 ingredients
  • Cranberry Loaf or Muffins
    butter, at room temp, flour, sugar, eggs, vanilla extract and
    9 More
    butter, at room temp, flour, sugar, eggs, vanilla extract, milk (give butter a try), baking soda, salt, fresh cranberries, ground cinnamon, flour, crystallized ginger, chopped (optional), chopped pecans (optional), orange zest (optional)
    1 hour 15 min, 14 ingredients
  • Cranberry-Orange Sourdough Muffins
    whole wheat flour, baking soda, salt, sugar and
    6 More
    whole wheat flour, baking soda, salt, sugar, dried cranberries, orange zest, to taste, egg, vanilla, oil, sourdough starter
    30 min, 10 ingredients
  • Banana Flax Breakfast Muffins Banana Flax Breakfast Muffins
    whole wheat flour (i use whole wheat white flour) and
    12 More
    whole wheat flour (i use whole wheat white flour), pecan meal (ground up pecans), flax seed meal (ground up flax seeds), baking powder, baking soda, salt, cinnamon, nutmeg, eggs, mashed bananas, splenda granular (i used the sugar blend ), olive oil, walnuts
    50 min, 13 ingredients
  • Whole Orange - Cranberry - Flax - Bran - Muffins Whole Orange - Cranberry - Flax - Bran - Muffins
    oat bran, flour, ground flax seeds, wheat bran and
    10 More
    oat bran, flour, ground flax seeds, wheat bran, baking powder, salt, whole oranges, cut into wedges, brown sugar, buttermilk, oil, eggs, baking soda, dried cranberries , orange-flavored, walnuts
    40 min, 14 ingredients
  • Pumpkin Walnut and Flax Breakfast Muffins Pumpkin Walnut and Flax Breakfast Muffins
    sugar, applesauce, eggs, pumpkin, water, wheat flour and
    8 More
    sugar, applesauce, eggs, pumpkin, water, wheat flour, walnuts (this will grind down to 1 cup of walnut meal), flax seed meal, baking soda, salt, cinnamon, nutmeg, allspice
    1 hour , 14 ingredients




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