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Cranberry-Almond Muffins
Credit:
Yunhee Kim
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
Vegetable oil cooking spray
1 1/4 cups sugar
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup almond flour
1 teaspoon baking soda
Coarse salt
2/3 cup nonfat milk
2/3 cup plain low-fat yogurt
2 large eggs
1 orange, zested and juiced
1 cup fresh or frozen cranberries
1/2 cup sliced almonds
Variations
Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour. Omit cranberries. Fold in 2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears) at the end of step 2. Sprinkle with 1/2 cup coarsely chopped hazelnuts in place of sliced almonds.
Gallery
Cranberry-Almond Muffins
Credit:
Yunhee Kim
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 16
Gallery
Cranberry-Almond Muffins
Credit:
Yunhee Kim
Cranberry-Almond Muffins
Credit:
Yunhee Kim
Cranberry-Almond Muffins
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 16
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 16
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- Vegetable oil cooking spray
- 1 1/4 cups sugar
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking soda
- Coarse salt
- 2/3 cup nonfat milk
- 2/3 cup plain low-fat yogurt
- 2 large eggs
- 1 orange, zested and juiced
- 1 cup fresh or frozen cranberries
- 1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Variations
Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour. Omit cranberries. Fold in 2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears) at the end of step 2. Sprinkle with 1/2 cup coarsely chopped hazelnuts in place of sliced almonds.
Variations
Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour. Omit cranberries. Fold in 2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears) at the end of step 2. Sprinkle with 1/2 cup coarsely chopped hazelnuts in place of sliced almonds.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cranberry-Almond Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry-Almond Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
