Low Carb Cranberry and Orange Muffin Recipe
Hello everyone. welcome back to KemsKitchen. Super excited to share with you all this Cranberry and Orange Muffin Recipe. Absolutely delicious, low carb friendly, a burst of orange flavour and cranberry to compliment the taste! love love love!
INGREDIENTS
3 eggs, beaten
1 tsp vanilla extract
1/2 cup sour cream
1/3 cup sweetener of choice, I use powdered Pyure
1 tbsp orange peel, fine chopped
1 tsp avocado oil
3 cups almond flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup dried cranberries
INSTRUCTIONS
- Preheat oven to 350ºF
- In a large mixing bowl, beat eggs, vanilla, sour cream, sweetener, orange peel and avocado oil until well combined.
-Add remaining ingredients (except cranberries), mix.
-Hand stir in cranberries
-Spoon into muffin papers or greased muffin tin.
-Bake 15 minutes or until top is firm and toothpick inserted in the middle comes out clean.
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Cake Mix Blueberry Muffins | Quick & Easy Blueberry Muffin Recipe
Cake Mix Blueberry Muffin:
1 package of white cake mix (I used Betty Crocker. I’m not sure what the results will be if you use another cake mix)
2 tablespoons all-purpose flour
1 teaspoon of baking powder
2/3 cup of milk, room temperature
3 large eggs, room temperature
1/3 cup of vegetable oil
1 cup of fresh or frozen blueberries (thawed and well drained)
Preheat oven to 350 degrees. Line muffin cups with liners.
Combine dry cake mix, flour and baking powder in a large bowl. Beat wet ingredients together and add mixture to the dry ingredients. Stir until moistened. Gently fold in blueberries.
Spoon batter into muffin cups.
Bake for 25-30 minutes or until golden brown.
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Cranberry Orange Muffins [Gluten Free]
*Check out the PDF on our website for easy printing!*
Cranberry Orange Muffins
Gluten-Free
By: The Jaroudi Family
Makes 12 large muffins or one loaf!
Ingredients:
1⁄2 - 1 cup fresh or frozen cranberries chopped
Zest of one large orange
Wet Ingredients:
2 mashed ripe bananas
1⁄2 cup date paste
1⁄2 cup nondairy milk
1⁄4 cup orange juice
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
Dry Ingredients:
1 1⁄2 cup oat flour
1 1⁄2 cup rolled oats
1⁄2 tsp baking soda
1⁄2 tsp baking powder
Directions:
Preheat oven to 350 degrees.
In a large bowl mix together the dry ingredients.
Add in wet ingredients until well combined.
Fold in chopped cranberries and orange zest.
Bake in a parchment-lined or silicone muffin tins for 20-25 minutes.
[The loaf version takes around 25-30 minutes]
Options:
Add in nuts/seeds
Swap cranberries for fresh berries or dried fruit
Cinnamon, apple pie spice, or pumpkin pie spice are great additions
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Blueberry Muffins Recipe with Streusel Topping
#BlueberryMuffins
Who needs boxed blueberry muffin mix when you can make these quick, easy, moist, and delicious homemade blueberry muffins from scratch! Use fresh or frozen blueberries to make these blueberry muffins and feel free to add in extra blueberries to have more flavor.
Blueberry Muffin Recipe- Yields 10 medium sized muffins
1 1/2 cup all-purpose flour
1/2 Cup + 1 tbsp granulated sugar
1/8 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
½ cup milk (I used 2%)
1 tsp vanilla extract
6-7 oz. blueberries (I used frozen, but you can use fresh. Make sure you rinse the blueberries and blot them dry a few times with paper towels to avoid them leaking into your batter.)
Streusel Topping
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp brown sugar
2 tbsp unsalted butter
Directions
1. Pour all-purpose flour, granulated sugar, salt, and baking powder into a large bowl and whisk together. Make sure any all-purpose flour clumps are broken up.
2. In a smaller bowl, add vegetable oil, one egg, milk, and vanilla extract and whisk together until all of the ingredients are combined.
3. Pour the wet mixture into the dry mixture and whisk together, scraping down the sides as necessary. Fold in fresh or frozen blueberries to the mixture, making sure you do not over mix the blueberries since this will result in a bluish gray batter. As soon as you start to see color in the mixture, stop mixing.
4. To make the crumb topping, add all-purpose flour, granulated sugar, brown sugar, and cold unsalted butter and mix by hand or using a pastry cutter. Mix until it starts to form crumbs.
5. This muffin recipe will make 10 medium sized muffins, so pour water into the two muffin cups that will not be used on the muffin pans. This helps bake the blueberry muffins evenly. Line the muffin pan with muffin liners or grease the cups if you choose not to use muffin cup liners.
6. Add the batter to each muffin cup and try to fill each one as evenly as possible. Then add the crumb topping to the top of each muffin, covering it completely.
7. Bake in a 400 degree preheated oven for about 12 to 15 minutes.
Others Videos to Watch!
Classic Coffee Cake-
Double Chocolate Mini Muffins-
Apple Crisp-
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Pastry Cutter-
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Mixed Berry YOGURT CAKE ! That Melts in Your Mouth! Simple and Delicious recipe
Hello everyone ,today I'm sharing with you Mixed Berry YOGURT CAKE! That Melts in Your Mouth! Simple and Delicious recipe. How to Make Homemade YOGURT CAKE step by step. Do you like YOGURT CAKE? Leave me a comment if you make Mixed Berry Yogurt Cake, and tell me what other cookies or desserts recipes you would like to see.
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Let's Make Mixed Berry Yogurt Cake
#Yogurtcake #CookingStation #Easybaking
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???? Ingredients
55 g cake flour
20 g corn starch
1/2 tsp baking powder
1/4 tsp salt
40 g caster sugar
4 eggs yolks
300 g plain Yogurt
30 g vegetable oil
1 tsp vanilla extract
4 egg whites
60 g caster sugar
1/2 tsp vinegar
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100 g blueberries
100 g frozen raspberries
1 tbsp corn starch
10 g granulated sugar
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7-inch round cake pan
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How to bake
- Bake preheated oven at the 150 C for 40 minutes
After that continue baking at 140 degrees for 25-30 minutes.
- Turn off the oven. Then rest in the oven for 10 minutes, then remove from the oven.
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**Refrigerate before serving**
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Make sure you pre-heat your oven
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????ส่วนผสม
แป้งเค้ก 55 กรัม
แป้งข้าวโพด 20 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 40 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
โยเกิร์ตรสธรรมชาติ 300 กรัม
น้ำมันพืช 30 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
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บลูเบอร์รี่ 100 กรัม
ราสเบอร์รี่แช่แข็ง 100 กรัม
แป้งข้าวโพด 1 ช้อนโต๊ะ
น้ำตาลทราย 10 กรัม
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ในคลิปใช้พิมพ์ขนาด 7 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 150 องศา ไม่เปิดพัดลม 40 นาที
หลังจากนั้นอบต่อด้วยไฟบน-ล่าง 140 องศา 25-30 นาที
- หลังจากนั้นปิดไฟเตาอบ แล้วพักไว้ในเตาอบ 10 นาที จึงนำออกจากเตา
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