1 C Unsweetened Applesauce 3/4 C Nonfat Dry Milk Powder -- Reconstituted, *Note 1 Egg Beaters
How To make Cranberry Muffins's Videos
Cranberry Orange Muffins | How to make Cranberry Orange Muffins
These muffins are burst with cranberry and orange flavor, i am using sweetend dried cranberries instead of fresh one but still it works well.These muffins can be made the night before, which makes them a great time saver in the morning. Hope you like this one! #cranberryorangemuffins #muffins #orangemuffins
Ingredients:
2 cup flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/4 cup sugar 2 eggs 1/4 cup melted butter 1/4 cup coconut oil / vegetable oil 1 cup milk 1 1/2 tsp. vanilla 1 cup dried cranberries ( plus 1/4 cup for toppings) 1 tbsp. orange zest 2 tbsp sugar for toppings (orange sugar)
For the written recipe :
For the dried cranberries check this out: If you want to use greaseproof paper baking cupcake cups check this out : If you want silicone reusable baking cups check this out:
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Cranberry Orange Muffins
Brighten up your day with these amazing cranberry orange muffins. They are soft and fluffy, packed with fresh orange flavor and studded with delicious tangy cranberries.
For full recipe details:
CRANBERRY MUFFINS ☕????☕
3 tablespoon butter 1/2 cup vegetable oil 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 1/2 cup all-purpose flour 1/2 teaspoon salt 2 tablespoon baking powder 1/2 cup milk 2 dried cranberries 2 teaspoon orange zest
sprinkle with pure cane sugar
bake on 380 for 35 minutes
How to make Orange Cranberry Muffins
These muffins are so moist and bursting with fresh cranberries and sweet orange flavor! Definitely on my list of favorite fall muffins!!
Grease a jumbo sized muffin pan with olive oil cooking spray. Preaheat oven to 400 degrees.
Dry Ingredients: 2 1/4 cups all purpose flour 2 tsp baking powder 1/2 tsp salt Combine all dry ingredients and whisk together.
Wet Ingredients: 1/2 cup unsalted butter (room temp) 1/2 cup white sugar 1/2 cup light brown sugar 2 lg eggs (room temp) 1/2 cup buttermilk (room temp) 1 TBSP vanilla zest of 2 oranges 2 TBSP fresh orange juice* 2 cups fresh cranberries
In large bowl cream butter and sugars together. Add eggs one at a time, beating after each addition. Add buttermilk and vanilla. Cream together. Add zest, juice, and cranberries. Stir with a spatula until mixed together. Combine dry into wet ingredients. Fold together until combined. Fill each muffin tin to the very brim. Sprinkle with pure cane sugar on top of each one. Bake at 400 degrees for 5 minutes. Reduce to 375 degrees for 18-20 minutes more. Store in an airtight container for up to 5 days. Enjoy!!
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Cranberry Upside Down Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Upside Down Muffins. Cranberry Upside Down Muffins have a glistening red cranberry sauce sitting on top of a soft and fluffy white cake. Although made in individual-sized servings, these pretty muffins follow the basic concept of all upside down cakes, that is, fruit on the bottom and cake on top.