61 cranberry muffins cranberries low Recipes

  • Delightful (Low-Fat) Cranberry Muffins
    flour, baking powder, salt, egg, sugar, margarine, melted and
    3 More
    flour, baking powder, salt, egg, sugar, margarine, melted, orange juice, orange rind, chopped, fresh cranberries, halved or 1 1/4 cups frozen cranberries, thawed
    25 min, 9 ingredients
  • Tim Horton's Style Lemon-Cranberry Muffins
    oats, all-purpose flour, baking powder, salt and
    8 More
    oats, all-purpose flour, baking powder, salt, cranberries , rough chopped, low-fat plain yogurt, oil, brown sugar, egg beaters egg substitute (enough for two eggs worth), grated lemon peel, cinnamon, vanilla
    55 min, 12 ingredients
  • Cranberry Wheat Muffins
    whole wheat pastry flour, uncooked old-fashioned oats and
    11 More
    whole wheat pastry flour, uncooked old-fashioned oats, splenda (no calorie sweetner ), baking powder, baking soda, salt, fat free vanilla yogurt, fat free skim milk, egg whites, low fat margarine, vanilla extract, dried cranberries (try other dried fruit or raisins ), sugar
    14 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
  • Spiced Cranberry Muffins
    dried cranberries, flour, sugar, baking powder, cinnamon and
    5 More
    dried cranberries, flour, sugar, baking powder, cinnamon, mixed spice, skim milk, eggs, oil, low-fat plain yogurt
    45 min, 10 ingredients
  • Pumpkin-Cranberry Muffins
    all-purpose flour (about 6 3/4 oz), baking soda and
    13 More
    all-purpose flour (about 6 3/4 oz), baking soda, ground ginger, baking powder, ground cinnamon, salt, granulated sugar, canned pumpkin, low-fat buttermilk, light brown sugar, canola oil, egg, sweetened dried cranberries, chopped (such as craisins)
    15 ingredients
  • Chocolate Chip Cranberry Muffins
    flour, baking powder, salt, fresh cranberries and
    7 More
    flour, baking powder, salt, fresh cranberries, granulated sugar, eggs, low-fat milk, vegetable oil, grated orange zest, vanilla, semisweet chocolate chips
    20 min, 11 ingredients
  • Cranberry Orange Low Fat Muffins
    flour, baking powder, salt, sugar, orange juice and
    6 More
    flour, baking powder, salt, sugar, orange juice, egg whites, light corn syrup or 1/3 cup dark corn syrup, orange zest, coarsely chopped fresh cranberries or 1 cup frozen cranberries, chopped walnuts (optional), nonstick cooking spray (for muffin pan )
    40 min, 11 ingredients
  • Low-fat Cranberry-blueberry Bran Muffins
    whole-wheat flour, all-purpose flour, brown sugar and
    10 More
    whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, all-bran extra fibre, cranberry juice, egg replacer, prepared, unsweetened applesauce, fresh or frozen blueberries, fresh or frozen cranberries
    20 min, 13 ingredients
  • Carrot Cake Muffins
    low-fat plain yogurt, applesauce, vanilla, milk, egg and
    7 More
    low-fat plain yogurt, applesauce, vanilla, milk, egg, whole wheat flour, sugar, baking powder, cinnamon, salt, shredded carrot, raisins (optional) or 1/2 cup dried cranberries (optional) or 1/2 cup walnuts (optional)
    20 min, 12 ingredients
  • Low Fat Cranberry Poppy-Seed Muffins Low Fat Cranberry Poppy-Seed Muffins
    bisquick reduced-fat baking mix, sugar, milk and
    5 More
    bisquick reduced-fat baking mix, sugar, milk, plain fat-free yogurt, egg whites or 1/4 cup cholesterol-free fat-free liquid egg product, poppy seed, grated fresh lemon rind , of, frozen cranberries (thawed ) or 1/2 cup fresh cranberries
    25 min, 8 ingredients
  • Low Cholesterol Cranberry Muffins Low Cholesterol Cranberry Muffins
    flour, sugar, baking powder, egg substitute, canola oil and
    3 More
    flour, sugar, baking powder, egg substitute, canola oil, skim milk, dried cranberries, granulated sugar
    25 min, 8 ingredients
  • Low Fat Rise and Shine Cranberry Muffins Low Fat Rise and Shine Cranberry Muffins
    whole wheat flour, brown sugar, baking soda, salt and
    7 More
    whole wheat flour, brown sugar, baking soda, salt, quick oats (not instant ), wheat germ, egg whites, orange juice, milk, unsweetened apple sauce, cranberries (frozen )
    11 ingredients
  • Cranberry Muffins with Walnut Crumb Topping Cranberry Muffins with Walnut Crumb Topping
    walnut pieces, all-purpose flour, granulated sugar and
    15 More
    walnut pieces, all-purpose flour, granulated sugar, light brown sugar, baking powder, salt, unsalted butter, melted, all-purpose flour, granulated sugar, baking powder, baking soda, salt, plain low-fat yogurt, egg, lightly beaten, unsalted butter, melted and cooled, fresh or frozen cranberries, sugar, water
    18 ingredients
  • Delicious Low Cal Blueberry-Cranberry Muffins! Delicious Low Cal Blueberry-Cranberry Muffins!
    flour , all purpose nonbleached, baking powder and
    8 More
    flour , all purpose nonbleached, baking powder, baking powder, salt, sugar, applesauce, eggs, vanilla extract, blueberries, dried cranberries
    10 ingredients
  • High Fiber Low Fat Muffins High Fiber Low Fat Muffins
    all-bran cereal, water, baking powder and
    1 More
    all-bran cereal, water, baking powder, fat-free orange cranberry muffin mix
    20 min, 4 ingredients
  • Cranberry Nut Muffins Cranberry Nut Muffins
    unsalted butter, room temperature, sugar, extra-large egg and
    8 More
    unsalted butter, room temperature, sugar, extra-large egg, cake flour, baking powder, baking soda, salt, nonfat plain yogurt or 3/4 cup low-fat plain yogurt, coarsely chopped fresh cranberries or 1 cup frozen cranberries, chopped walnuts, vanilla extract
    22 min, 11 ingredients
  • Low Fat Cranberry Orange Muffins (2) Low Fat Cranberry Orange Muffins (2)
    whole wheat flour or 1 cup spelt flour, barley flour and
    8 More
    whole wheat flour or 1 cup spelt flour, barley flour, fruit dried sweetened cranberries (taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup or wate), walnuts or 1/3-1/2 cup pecans, baking powder, salt, grated orange , rind of, applesauce, orange juice (fresh squeezed is best ), rice syrup or 1/2 cup water or 1/2 cup orange juice
    40 min, 10 ingredients




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