CRANBERRY-ALMOND MUFFINS
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
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IITAK3N
iitak3n75@hotmail.comI followed the recipe exactly and the muffins turned out perfect. They're light and fluffy, with just the right amount of sweetness.
Rehana Kusla
kuslarehana53@hotmail.frThese muffins are easy to make and they taste delicious. I'll definitely be making them again.
Jeremy Marquez
jeremy_m@yahoo.comI'm not a huge fan of almonds, but I really enjoyed these muffins. The cranberries and almonds are a great combination.
Ijaz Ijaz
ijaz@hotmail.comThese muffins are so moist and flavorful. They're the perfect grab-and-go breakfast or snack.
Siham Merabet
merabet@gmail.comI love the combination of cranberries and almonds in these muffins. They're a perfect balance of sweet and tart.
Andrew Schooley
as@hotmail.frThese muffins are a great way to use up leftover cranberries. They're also a nice change from the usual chocolate chip muffins.
Jacqui Davis
j.d52@yahoo.comI followed the recipe exactly and the muffins turned out perfect. They're light and fluffy, with just the right amount of sweetness.
Introvert PlayerZ
i.playerz@yahoo.comThese muffins are easy to make and they taste delicious. I'll definitely be making them again.
Pampusi Mkabane
p_m@gmail.comI'm not a huge fan of almonds, but I really enjoyed these muffins. The cranberries and almonds are a great combination.
Rholene musore
m_rholene@gmail.comThese muffins are so moist and flavorful. They're the perfect grab-and-go breakfast or snack.
Gary Burross
burross-g@gmail.comI love the combination of cranberries and almonds in these muffins. They're a perfect balance of sweet and tart.
RS Raj
r.rs4@gmail.comThese muffins are a great way to use up leftover cranberries. They're also a nice change from the usual chocolate chip muffins.
Ammar Ashraf
ammar_ashraf@gmail.comI followed the recipe exactly and the muffins turned out perfect. They're light and fluffy, with just the right amount of sweetness.
Dj Tami
t@hotmail.co.ukThese muffins are so easy to make and they taste amazing! I'll definitely be making them again.
Hector Morales
m-hector15@aol.comI'm not usually a fan of cranberry muffins, but these were surprisingly delicious. The almonds add a nice crunch and the muffins are really moist.
Jacqueline Samos
samos@gmail.comThese muffins were a hit at my brunch party! They're so moist and flavorful, and the cranberry-almond combo is perfect.