Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This wonderful treat can be served as a breakfast or brunch bread.  The spices and cranberries really put people in the holiday spirit!

          Lisa Varner                                                                         Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

 

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

 

In a large bowl, combine the first seven ingredients.  In a small bowl, combine the egg, water, yogurt, molasses and oil.  Stir into dry ingredients just until moistened.  Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.  Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.        1 dozen

 

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

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Cranberry-Pecan Corn Muffins

 

Cranberry-Pecan Corn Muffins

Cranberry-Pecan Corn Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish.  They have just the right flavor for this time of year.

                     Lisa Varner                                                                                               Charleston, South Carolina

 

Cranberry-Pecan Corn Muffins Recipe

 

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

 

In a large bowl, combine in the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 dozen

 

(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)

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