Cranberry Muffins

Cranberry Muffins Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 18 |

Vegetarian diet

Introduction

Cranberry muffins are a delicious and festive treat that are perfect for the holiday season or any time of year. These muffins are bursting with tart cranberries and citrus flavors, making them a refreshing and flavorful snack or breakfast option.

History

Cranberry muffins have been a popular recipe for many years, especially during the fall and winter months when cranberries are in season. Cranberries are native to North America and have been used in cooking for centuries. The tart flavor of cranberries pairs perfectly with the sweetness of the muffin batter, creating a delicious and unique flavor combination.

Ingredients

2.5 cups all-purpose flour
1.5 cups fresh or frozen cranberries
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
0.75 cup 2% low-fat milk
0.33 cup light ricotta cheese
1 tbsp grated orange peel
0.5 cup orange juice
2 tbsp vegetable oil
2 large egg whites
1 large egg
granulated sugar for dusting

How to prepare

1. Preheat the oven to 375°F (191°C). Coat 18 muffin pan cups with cooking spray. In a medium bowl, mix together the flour, cranberries, sugar, baking powder, baking soda, and 0.5 tsp of salt. Create a well in the center of the mixture. In a small bowl, mix together the milk, ricotta cheese, orange peel, orange juice, oil, egg whites, and egg. Pour the mixture into the well in the flour mixture, stirring just until moist.
2. Spoon the batter into the cups. Sprinkle with sugar. Bake until a toothpick inserted into the center comes out clean, approximately 20 minutes. Remove from the pans and cool on a wire rack.

Variations

Add chopped nuts, such as pecans or walnuts, to the batter for added crunch and flavor.
Swap out the orange juice for lemon juice for a more tart flavor profile.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm and cozy spice flavor.

Cooking Tips & Tricks

Be sure to not overmix the batter, as this can result in tough muffins. Mix the wet and dry ingredients together until just combined.

- If using frozen cranberries, do not thaw them before adding them to the batter. This will help prevent the muffins from turning pink.

- For a more citrusy flavor, add more grated orange peel to the batter.

- To make these muffins even more decadent, consider adding a streusel topping before baking.

Serving Suggestions

Serve these cranberry muffins warm with a pat of butter or a drizzle of honey for a delicious breakfast or snack option. They also pair well with a cup of hot tea or coffee.

Cooking Techniques

Be sure to mix the wet and dry ingredients together gently to avoid overmixing.

- Use a cookie scoop or ice cream scoop to evenly portion out the batter into the muffin cups.

- Rotate the muffin pan halfway through baking to ensure even cooking.

Ingredient Substitutions

You can use whole wheat flour in place of all-purpose flour for a healthier option.

- Greek yogurt can be used in place of ricotta cheese for a tangier flavor.

- Fresh blueberries or raspberries can be used in place of cranberries for a different flavor profile.

Make Ahead Tips

These cranberry muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

Presentation Ideas

Serve these cranberry muffins on a decorative platter with fresh cranberries and orange slices for a festive touch. Dust with powdered sugar before serving for an elegant presentation.

Pairing Recommendations

These cranberry muffins pair well with a variety of beverages, such as hot tea, coffee, or a glass of milk. They also pair well with a side of fresh fruit or yogurt for a complete breakfast option.

Storage and Reheating Instructions

Store any leftover cranberry muffins in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for 15-20 seconds or warm in a 300°F oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of cranberry muffins contains approximately 200 calories.

Carbohydrates

Each serving of cranberry muffins contains approximately 35 grams of carbohydrates.

Fats

Each serving of cranberry muffins contains approximately 4 grams of fat.

Proteins

Each serving of cranberry muffins contains approximately 4 grams of protein.

Vitamins and minerals

Cranberry muffins are a good source of vitamin C, thanks to the cranberries and orange juice in the recipe. They also contain calcium from the ricotta cheese.

Alergens

This recipe contains dairy (ricotta cheese, milk, egg) and wheat (flour), which may be allergens for some individuals.

Summary

Cranberry muffins are a delicious and relatively healthy treat, with a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamin C and calcium.

Summary

Cranberry muffins are a delicious and festive treat that are perfect for any time of year. Bursting with tart cranberries and citrus flavors, these muffins are a refreshing and flavorful snack or breakfast option. With a good balance of carbohydrates, fats, and proteins, as well as a good source of vitamin C and calcium, these muffins are a relatively healthy treat that can be enjoyed by the whole family.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cranberry Muffins. It was a brisk autumn day, the air filled with the scent of cinnamon and nutmeg, as I walked into my neighbor's kitchen. Mrs. Johnson, a sweet elderly lady with a twinkle in her eye, greeted me with a warm smile and a plate of freshly baked muffins.

"These are my famous Cranberry Muffins," she said, handing me one. "Would you like the recipe?"

I eagerly accepted, my mouth watering at the thought of making these delicious treats myself. Mrs. Johnson showed me how to combine the tart cranberries with the sweet batter, creating a perfect balance of flavors. As I took my first bite, I knew I had to learn how to make these muffins for myself.

Over the years, I perfected the recipe, tweaking it here and there to suit my own tastes. I would make a batch of Cranberry Muffins every week, sharing them with friends and family who couldn't get enough of them. The secret, Mrs. Johnson had told me, was to use fresh cranberries and to not overmix the batter.

As time went on, I began to experiment with different variations of the recipe. I added orange zest for a zesty kick, or a streusel topping for extra crunch. Each batch was a new adventure, a new opportunity to create something delicious and unique.

One day, I was invited to a baking competition at the local fair. I decided to enter my Cranberry Muffins, confident that they would be a hit. As I stood at my station, carefully measuring out the ingredients, I couldn't help but feel a sense of pride in my creation.

When the judges came around to taste my muffins, their eyes widened in delight. One of them even asked for the recipe, impressed by the perfect balance of flavors and textures. I knew then that my Cranberry Muffins were something special, something worth sharing with the world.

As the years went by, I continued to make my Cranberry Muffins, passing the recipe down to my children and grandchildren. Each time I baked a batch, I would think of Mrs. Johnson and the day she had shared her recipe with me. I was grateful for her generosity, for her willingness to pass on a piece of herself through the simple act of sharing a recipe.

Now, as I stand in my kitchen, the scent of cinnamon and nutmeg filling the air, I can't help but smile as I pull a fresh batch of Cranberry Muffins out of the oven. Each muffin is a little piece of my history, a reminder of the day I learned to make them and the joy they have brought to so many over the years.

I may not be a professional baker, but when it comes to my Cranberry Muffins, I know that I have something truly special. And as I sit down to enjoy one with a cup of tea, I am grateful for the simple pleasure of creating something delicious and sharing it with those I love.