labeelady

Cranberry Sauce Muffins

2 cups flour
1 c sugar
3 tsp baking powder
1/2 tsp salt
1 C milk
1/4 C oil
1/2 tsp vanilla
1 beaten egg
1 cup cranberry sauce (I use the whole berry sauce)

Oven to 400. Makes 18

Add liquid ingredients to dry ingredients. Stir. Fill cups 3/4 full. Bake 20 minutes.

KimmieH

great topic.......i often bake for church coffee hour---muffins are a good idea..keep the recipies comming

ncredbird

Blueberry-Lemon Muffins

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups self-rising flour
1/2 cup self-rising yellow cornmeal
1/2 cup brown sugar
1/2 teaspoon baking soda
1 cup blueberries
1 cup low-fat buttermilk
1/2 cup yogurt, nonfat light -- vanilla
3 tablespoons butter -- melted
1/2 teaspoon grated nutmeg
1 tablespoon grated lemon rind -- (I used rind of one lemon)
1 large egg -- lightly beaten
Cooking spray

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through soda) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk,yogurt, butter, nutmeg, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Yield: 15 (serving size: 1 muffin)

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Per Serving (excluding unknown items): 134 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 352mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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The following recipe was my creation. I like bran muffins that aren't as heavy and dense as a brick and these definitely meet the requirement. When I made them the first time my husband told me to throw the rest of the bran muffin recipes that I had collected away and make these instead.


Ann's Best Bran Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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Combine and mix together well. Set aside. :
1/4 cup raisins
3/4 cup self-rising flour
1/2 cup whole wheat flour
1/2 cup brown sugar -- You can reduce sugar even more by replacing 1/2 or all of the sugar with Splenda
1 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt

Combine the following in a blender and process until smooth. Then fold into above.
1 3/4 cups bran flakes -- crushed finely after measuring - (2.9 oz by weight or 1 1/4 cup of Fiber One cereal measured and shaken down. I prefer the Fiber One cereal.)
1 egg
3/4 cup 2% buttermilk
1/4 cup canola oil -- You can use apple sauce here to reduce fat.
Add to batter:
3/4 cup apple -- shredded, or pineapple, drained
3/4 cup carrot -- shredded
1/4 cup nuts -- to reduce fat you can eliminate these completely

Spray paper lined muffin cups with nonstick spray such as Pam. Fill nearly full. Bake at 400 degrees for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack to cool.

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Per Serving (excluding unknown items): 150 Calories; 7g Fat (39.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 327mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES :
Try adding 1/4 cup ground flax seed and 1 1/2 cups bran flakes instead of the 1 3/4 cup bran flakes.
Original recipe contained an additional 1/4 cup of granulated sugar but I thought they were a little sweet.

sewNso

wow, all good recipes. thanks.