How To make Cranberry Corn Muffins
LISA CRAWLEY TSPN00B:
3/4 c Flour
1/2 c Whole Wheat Flour
1 c Yellow Corn Meal
1/3 c To 1/2 c Sugar; to taste
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Salt; optional
2/3 c Buttermilk
1/3 c Orange Juice
1/3 c Vegetable Oil
1 Egg
4 ts Grated Orange Rind
1 c Fresh Cranberries;coarse chp
Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min.
How To make Cranberry Corn Muffins's Videos
Cranberry Orange Muffins | How to make Cranberry Orange Muffins
These muffins are burst with cranberry and orange flavor, i am using sweetend dried cranberries instead of fresh one but still it works well.These muffins can be made the night before, which makes them a great time saver in the morning. Hope you like this one!
#cranberryorangemuffins #muffins #orangemuffins
Ingredients:
2 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup coconut oil / vegetable oil
1 cup milk
1 1/2 tsp. vanilla
1 cup dried cranberries ( plus 1/4 cup for toppings)
1 tbsp. orange zest
2 tbsp sugar for toppings (orange sugar)
For the written recipe :
For the dried cranberries check this out:
If you want to use greaseproof paper baking cupcake cups check this out :
If you want silicone reusable baking cups check this out:
Cranberry Cornbread muffin with Orange Juice | Cranberry Orange Cornbread Muffins
This video shows you simple and easy way to make the sweet cornbread and cranberry muffins .
This will make a good side dish for thanksgiving .
Ingredients:
1 Cup All Purpose Flour
1 Cup Corn Meal
1 Cup Orange Juice
4 tbsp Unsalted Butter
2 Eggs
1/2 Cup Sugar
1/4 Cup Dried Cranberries
1 tbsp Baking Powder
1/2 tsp salt
1/4 tsp Cinnamon
Candied Ginger Cranberry Cornbread with Chef Victoria Love.
Watch Chef Victoria Love demonstrate how to make Candied Ginger Cranberry Cornbread.
Mısır Unlu Kızılcıklı Muffın Tarifi / Кукурузные Маффины с Клюквой / Cranberry Corn Muffins
Bu muffin çok yumuşak,çok lezzetli ve en önemlisi çok sağlıklı! Tarifin yapımı çok kolay ve fazla zamanınızı almayacak!
Эти солнечные,нежные маффины не только получаются очень вкусными,а ещё и полезными! В сочетании с клюквой это нечто! Клюкву можно заменить на любую другую ягоду или же на орехи,сухофрукты и т.д
These sunny muffins not only turn out very tasty, but also healthy! In combination with cranberries, this is something! Cranberries can be replaced with any other berries or nuts, dried fruits, etc.
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TARİF
200 gr buğday unu
200 gr mısır unu
200 gr şeker
4 adet yumurta
170 gr süt
150 gr sıvı yağ
1/2 tatlı kaşığı tuz
1 paket kabartma tozu
1 paket şekerli vanilin
150 gr kızılcık
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РЕЦЕПТЫ
200 г пшеничной муки
200 г кукурузной муки
200 г сахара
4 яйца
170 г молока
150 г растительного масла
1/2 ч.л соли
10 г разрыхлителя
10 г ванильного сахара
150 г клюквы
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RECIPE
200 g of wheat flour
200 g of cornmeal
200 g of sugar
4 eggs
170 g milk
150 g of vegetable oil
1/2 tsp salt
10 g of a baking powder
10 g of vanilla sugar
150 g of cranberry
Bake for 20-25 minutes in a 200 degree heated oven!
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ПЛЕЙЛИСТЫ/OYNATMA LİSTELERİ/PLAYLİSTS
Ana Yemekler/ Основные Блюда /Main Dishes -
Soslar / Соусы / Sauces -
Aperatifler / Закуски / Snacks -
Ekmekler / Хлеб / Bread -
Salatalar / Салаты / Salads -
Kahvaltılıklar / На Завтрак / Breakfast -
Tatlı Fırın Tarifleri / Сладкая Выпечка / Sweet Pastry -
Mus Pastalar / Муссовые Торты / Mousse Cakes -
Soğuk içecekler / Холодные Напитки / Cold Drinks -
Konservelikler / Заготовки / Canning -
Cranberry Corn Muffins
Step by step instructions for Cranberry Corn Muffins by Ms Gail Paul just for kids.
Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network