Orange, Pecan & CranCherry Muffins
These are great for breakfast, lunch or dinner. You'll love how easy these are to make.
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Recipe for (LIVE) BAKE WITH ME SUNDAY! Orange Pecan Crumb Muffins
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ORANGE PECAN CRUMB MUFFINS
Makes 12 standard Muffins or 6 Jumbo Muffins
INGREDIENTS:
2 eggs
¼ cup (50g) sugar
¼ cup (45g) brown sugar
3 tbsp (45ml) maple syrup
¾ cup (180ml) melted butter
¼ cup (60ml) of vegetable
1 tbsp (15ml) orange zest
½ cup (120ml) orange juice
½ cup (120ml) water
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
¼ tsp (1.25ml) ground cloves
½ cup pecans (75g) chopped
For Crumb Topping:
3 tbsp (37g) sugar
3 tbsp (34g) brown sugar
6 tbsp (90g) flour
¾ tsp (3.75ml) cinnamon
4 tbsp (60ml) melted butter
½ tsp (2.5ml) baking powder
Garnish:
A dusting of powdered sugar
METHOD:
Preheat oven to 400F (200ml).
For the crumb topping, whisk together the sugars, flour and cinnamon. Add the butter and stir together with a fork until a crumb topping forms. Set aside.
In a large bowl whisk together the eggs, sugars, maple syrup, butter, vegetable oil, orange zest and juice and water. Set aside.
In a medium-sized bowl whisk together the flour, baking powder, salt and cloves.
Add the dry ingredients, in thirds, to the wet ingredients, whisking gently until just combined. Do not overmix.
Stir in the pecans.
Line a 12-cup muffin tin with muffin papers (or a jumbo muffin tin with 6 wells) with papers. Fill the batter in the muffin tin about ¾ of the way full. Top with the crumb topping.
Bake for 25 minutes. Once cool enough to handle, transfer muffins to a cooling rack and dust lightly with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
STAY FIT SUNDAY | PUMPKIN CRANBERRY PROTEIN MUFFINS
Hi everyone!! This week we are starting fall off right with some yummy pumpkin cranberry protein muffins! These little suckers are super moist and full of flavor! I promise they won't disappoint! What is great about these is that they are a complete meal and perfect for days when you are in a hurry or don't feel like making anything! Just pop them in the freezer and take a couple out when needed! Hope you all like this one! Much love and have a wonderful week! Xo Ivett
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Last weeks Stay Fit Sunday:
Ingredients:
2 1/2 cups rolled oats
1 cup unsweetened almond milk
1 cup canned pumpkin (not pie filling)
1/2 cup vanilla whey protein powder (I like Protizyme's)
1/4 cup stevia
1/4 cup dried cranberries
2 large eggs
1 tbsp baking powder
1 1/2 tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Directions:
1. Preheat oven to 375.
2. Add eggs and whisk. Add pumpkin and almond milk and combine. Add oats, protein powder, stevia, baking powder, cinnamon, cloves, nutmeg and cranberries. Mix until fully combined.
3. Take a muffin baking pan and fill with baking cups. Fill each muffin cup 3/4 full with muffin mixture.
4. Bake for 20 mins or until toothpick comes out clean.
Makes 12 Muffins; 2 per serving!
Blueberry Lemon Muffins with the KitchenAid® Stand Mixer
General Recipe Information:
3.5 QUART STAND MIXER
Makes 12 muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1⁄3 cup sugar
1 large egg, lightly beaten
1 cup whole milk
1/4 cup melted butter
4.5 QUART STAND MIXER
Makes 15 muffins
21/2 cups all-purpose flour
21/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons sugar
1 large egg, lightly beaten
11/4 cups whole milk
5 tablespoons melted butter
5 QUART STAND MIXER
Makes 18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
2 large eggs, lightly beaten
11/2 cups whole milk
1⁄3 cup melted butter
6 QUART STAND MIXER
Makes 24 muffins
4 cups all-purpose flour
11/2 tablespoons baking powder
1 teaspoon salt
2⁄3 cup sugar
2 large eggs, lightly beaten
2 cups whole milk
1/2 cup melted butter
3.5 QUART STAND MIXER
BLUEBERRY LEMON
Add 1 cup fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 2 tablespoons.
Add 4 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 1 cup chopped dates and
1⁄3 cup chopped pecans
CHOCOLATE CHIP
Add 1 cup semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 1 teaspoon orange zest
and 1 cup fresh cranberries
4.5 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/4 cup fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 3 tablespoons.
Add 5 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 11/4 cups chopped dates
and 1⁄3 cup chopped pecans
CHOCOLATE CHIP
Add 11/4 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 2 teaspoons orange zest
and 1 1/4 cups fresh cranberries
5 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/2 cups fresh blueberries
+ 1 teaspoon lemon zest
BACON CHEDDAR
Reduce sugar to 2 tablespoons.
Add 5 strips crumbled bacon
and 2⁄3 cup cheddar cheese
DATE PECAN
Add 11/2 cups chopped dates
and 1/2 cup chopped pecans
CHOCOLATE CHIP
Add 11/2 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 2 teaspoons orange zest
and 1 1/2 cups fresh cranberries
6 QUART STAND MIXER
BLUEBERRY LEMON
Add 11/2 cups fresh blueberries
+ 11/2 teaspoons lemon zest
BACON CHEDDAR
Reduce sugar to 4 tablespoons.
Add 6 strips crumbled bacon
and 1 cup cheddar cheese
DATE PECAN
Add 11/2 cups chopped dates
and 1/2 cup chopped pecans
CHOCOLATE CHIP
Add 13/4 cups semi-sweet or
bittersweet chocolate chips
ORANGE CRANBERRY
add 3 teaspoons orange zest
and 1 3/4 cups fresh cranberries
Directions:
Preheat oven to 375°F.
Butter muffin pans or line with paper liners. Combine flour, baking powder, salt and sugar in a bowl. Set aside.
Attach flat beater to KitchenAid® Stand Mixer. Add eggs, milk and melted butter to mixer bowl, turn to Stir speed and mix until well blended, about 1 to 2 minutes. Add flour mixture, turn to Stir speed and mix 10 to 15 seconds or until JUST blended, do not over mix. Add optional mix-in ingredients, if using. Batter will be lumpy.
Spoon batter into muffin pans, filling each cup about 2⁄3 full. Bake 18 to 20 minutes until golden brown and toothpick comes out clean.
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Weight Watchers | Cranberry Orange Muffins - Bake With Me!
Cranberry Orange Muffins:
Joan’s Pointed Plate
PO Box 54
Gibbstown, NJ 08027
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Homemade Cranberry Orange muffins! ????