Cranberry Muffin Cornbread | Keto Muffin Recipe
Keto muffins! Low Carb muffins! How to make the best sugarfree cornbread. (it really taste like cornbread)
1/2 cup - Almond Flour
3 tbsp - Coconut Flour
1/4 tsp -Celtic Sea Salt
1 tsp - Aluminum-Free Baking Powder
1/4 cup - Non-Hydrogenated Shortening or vegetable-based margarine
1/4 cup - Granular Sweetener (Swerve)
1 Large Egg
1 Egg Yolk
1/4 cup - Coconut Milk
1/2 c. Fresh Cranberries (Chopped)
Preheat oven to 325 degrees F. With coconut oil, grease the bottom and sides of 4 muffin tins.
Bowl add almond flour, coconut flour, salt, and baking powder. Set aside.
In small bowl slowly add melted shortening, sweetener, egg, egg yolk, one at a time, mixing well after each.
Then mix in the flour mixture and coconut milk, mix until smooth.
Fold in cranberries.
Spoon batter evenly into prepared muffin tins and bake 20-22 minutes.
Remove from oven and let cool in pan on wire rack for 5 minutes then remove muffins from pan and continue cooling.
Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Candied Ginger Cranberry Cornbread with Chef Victoria Love.
Watch Chef Victoria Love demonstrate how to make Candied Ginger Cranberry Cornbread.
Cranberry muffins/How to make easy muffins /Magic out of hands
Cranberry muffins
Ingredients
Plain flour- 1 and 1/3 cups (163g)
Baking powder- 1 and 1/2 teaspoons
Baking soda- 1/2 teaspoon
Salt- 1/4 teaspoon
Sugar - 1/2 cup (100g)
Eggs -2
Melted unsalted butter- 1/2 cup (113g)
Buttermilk - 1/2 cup (120ml)
Dried cranberries— 1/3 cup (44g)
Vanilla- 1 teaspoon
Bake in preheated oven at 220•c for 5 min
And then reduce the temperature to 180•c and bake for 10 to 12 min
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Cranberry Corn Muffins with Del Monte
Corn muffins with whole cranberries and corn.
Cranberry Orange Corn Muffins with Cranberry Cream Cheese Filling
Are you ready for Fall? I know I am. I am done with the hot temperatures and ready for the cool crisp days and nights sitting by the firepit with hot cup of coffee and a muffin. This Cranberry Orange Corn Muffin will be the perfect treat for relaxing by the fire. I hope you like it and will give it a try. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
Contact us at:
karenjonesfoodfamily@aol.com
kjnpj20@gmail.com
pcomom@gmail.com
popjones59@gmail.com
Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
Amazon store:
Rada Knives:
Ingredients:
1 1/2 cups self-rising flour
1 cup self-rising cornmeal, or cornmeal mix
1/4 tsp salt
1/2 cup sugar
1 cup milk
1 tsp vanilla
1 egg
1/2 cup orange marmalade
Directions:
Preheat oven to 435 degrees
Stir together dry ingredients. Set aside. Mix remaining ingredients together, stir into dry, and set aside while making the filling.
Filling:
8 oz package cream cheese, softened
1/2 cup cranberry sauce
1 tsp vanilla
pinch salt
1 cup powdered sugar
Combine with a hand mixer until smooth.
Line muffin tin with paper liners. Spoon muffin mix until 1/4 full. Place a teaspoon full of the filling in the center of the mix. Do not stir. Cover with muffin mix, filling liner 3/4 of the way. Bake 12-15 minutes. Cool on baking rack. Meanwhile make the glaze.
Glaze:
1 1/2 cups powdered sugar
4 Tbsp orange juice
1 tsp vanilla
pinch salt
1/2 cup orange marmalade
Combine all ingredients mixing well until smooth. Spoon over cooled muffins. Let rest until glaze is set.