How to Make the BEST Cranberry Orange Scones
How to Make the BEST Cranberry Orange Scones
Delicious, buttery cranberry orange scones...what can be better for breakfast?! I love mine with peppermint tea or black coffee ????
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????INGREDIENTS:
◾️2 cups all-purpose flour, sifted
◾️1 tbsp baking powder
◾️1/2 cup granulated sugar
◾️1/4 tsp salt
◾️1/2 tbsp orange zest
◾️1/2 cup cold, unsalted butter, cut into squares
◾️1 ½ cups frozen cranberries
◾️1/2 cup cold heavy whipping cream
◾️1 cold egg
◾️1/2 tsp vanilla
Glaze:
◾️3/4 cup powdered sugar
◾️1 tbsp orange juice
◾️2 tbsp heavy cream
Bake scones at 400 degrees Fahrenheit for 20-22 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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#dessert #scones #cranberryorange
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Christmas Cranberry & Orange Muffins
A lovely, sweet, breakfast (or anytime) muffin made with delicious fruit and Glenisk Organic Crème fraîche (sour cream).
Martha Stewart's 5 Breakfast Muffin Recipes | Martha Bakes S3E13 Muffins
Martha Stewart's giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and spectacular glazed zucchini muffins are all on the menu for breakfast in this episode. Kick start your morning with one of these five fantastic muffin recipes!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 3 Episode 13.
Full Recipes:
Giant Bran and Raisin Muffins -
Mini Orange Muffins -
Plum Coffee Cake Muffins -
Zucchini Muffins -
Healthy Morning Muffins -
#marthastewart #muffins #breakfast #baking #quickbreads #recipes
0:00 Martha Bakes - All About Breakfast Muffins
0:07 How to Make Giant Bran and Raisin Muffins
4:15 How to Make Mini Orange Muffins
7:46 The Trick to Getting Your Muffins to Rise at the Same Rate
8:47 How to Make Healthy Morning Muffins
11:54 Don’t Use Bananas That are Over-Ripe
14:15 How to Make Plum Coffee Cake Muffins
18:29 How to Make Zucchini Muffins
22:54 Baking Bonus - How to Make a Crumb Topping
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Orange & Cranberry Muffins || ???? 25 Days of Keto Christmas ????
[RECIPE BELOW] Cranberry & Orange Muffins.
Cranberries and orange is a combination that is usually used around Christmas time. I don't know why but I don't care because this is the time of year that we are all a little bit more relaxed with our carb intake and whilst you can have this as a dessert.... That's not what it's intended for! This is a lovely sweet breakfast recipe I created for your keto Christmas!
| The Recipe |
MUFFIN INGREDIENTS:
- 50g (1.8oz) Vanilla Whey Protein Powder (I used MyProtein)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Orange Extract
- 100g (1 cup) Almond Flour
- 2 Large Eggs
- 2 tbsp Coconut Oil, melted
- 3 tsp Sweetener (I used Erythritol)
- 6 tbsp Fresh Cranberries, finely chopped
GLAZE INGREDIENTS:
- 1/4 cup Sweetener (I used Erythritol, powdered) - Powdered sweetener will yield better results.
- 2 tbsp Double/Heavy Cream
- 1 tsp Vanilla Extract
METHOD:
1. Preheat the oven to 175c/325f.
2. In a medium bowl, add baking powder, whey protein powder, salt, almond flour, sweetener. Mix until well combined, set aside.
3. In a small bowl, add eggs, coconut oil, orange extract. Mix until well combined.
4. Pour the wet mixture into the dry mixture and mix until well combined. Add the cranberries and then mix again. At this point your dough will be mixed but rather sticky, this is normal.
5. In prepared muffin tins or silicone moulds, pour your mixture until your moulds/tins are 3/4 of the way full. You should comfortably have 7 and at a push be able to have 8.
6. Place in the oven for 14-16 minutes - they will raise quite a lot and the top will go glossy brown, to ensure they're cooked at the way through, stick a toothpick or knife into the middle and it should come out clean.
7. Leave to cool in the tin/moulds for 5 minutes, then remove from container and leave to cool for a further 10 minutes.
8.Whilst they are cooling, prepare your glaze by mixing the sweetener, cream and vanilla extract together. Pour some of the glaze on each muffin.
Enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 8:
Per Muffin:
Calories: 124kcal
Fat: 9g
Protein: 8g
Net Carbs: 3g
| The Keto Kitchen |
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The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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#recipe
APRICOT AND ORANGE BREAKFAST MUFFINS RECIPE
Another sweet potato inspired recipe for you with a video to show you how easy these muffins are to make! A food processor makes these quick and easy to prepare. I use runny honey instead of refined sugar in this recipe - I find this honey has a mild taste and adds a good flavour.
I don't add cooked sweet potato to the mix - I use it raw. This way the sweet potato only has one lot of baking and manages to keep more of the goodness than if I had used them cooked. I have written the ingredients list in grams including the honey. The easiest way to measure out liquid is to pop your food processor bowl onto your scales and measure your ingredients directly into it. This makes the whole process much quicker and easier.
I add dried, ready to eat apricots to the muffins. Two types are available - organic, which are dark brown with a caramel flavour, or your traditional vibrant orange colour apricots. The traditional apricots contain sulphites which are not great for atopic children (eczema, asthma, hay fever, allergies). They both have delicious but different flavours so its up to you which one you choose!
You need to grate a couple of oranges. Use the fine grater and make sure you only grate the rind. Underneath the rind is the pale pith which is bitter and will ruin the taste of the muffins. Have a look on the video to see this in action!
The muffins are wholesome and fruity, brimming with oats and chunks of apricot. My daughter loves these muffins - she is eight. She loves the chunky pieces of apricot she finds inside. Cut the apricots finely or chunkily - whatever your child likes the most.
Perfect to fill up the kids at breakfast time with butter and jam or sweet enough on its own to be a handy snack-on-the-go in the car on the way to school. The flavour of the muffins also improves the next day so give them a try and experience a lovely, tasty and healthy addition to your breakfast time.
INGREDIENTS
170g sweet potato peeled and chopped
70g runny honey
2 large eggs
90g light olive oil (or any flavourless oil)
the grated rind of 2 oranges
1 tablespoon orange juice
120g wholemeal spelt flour
30g oats
2 level teaspoons of baking powder
A heaped teaspoon of mixed spice
Makes 12 muffins or 24 small muffins
METHOD
Pop your muffin cases into your muffin tin
Preheat your oven to 180 degrees (non fan assisted oven) or 160 degrees (fan assisted oven)
Pop your sweet potato, honey, eggs, and oil into your processor.
Grate your orange rind into the processor. Cut one of the oranges in half and squeeze a tablespoon of the juice into the processor.
Blend for around 2 - 5 minutes until completely lump free.
In a large bowl, sieve the baking powder.
Add your spelt flour, oats and apricots to the bowl.
Mix together until thoroughly combined.
Add your processor mixture onto your flour mixture.
VERY GENTLY mix together with a balloon whisk UNTIL JUST combined. (Do not over mix - over mixing will make rubbery muffins!!)
Put 2 dessertspoons of batter into each muffin case.
Bake on the centre shelf of your pre heated oven for 15 - 20 minutes.
Eat and enjoy!
Happy Baking ☺☺