Cranberry-Orange Wild Rice Muffins

These tart-sweet muffins are low in sugar and rich in whole grains, which makes them a perfect grab-and-go option for busy weekday mornings. (Bonus: They are equally delicious alongside holiday roasts!)

Ingredients:

• Nonstick cooking spray
• 1/2 cup fresh cranberries, chopped
• 1/2 cup granulated sugar, divided
• 3 teaspoons orange zest, divided
• 2 tablespoons coarse white deocrating sugar
• 3/4 teaspoon ground nutmeg, divided
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• Juice of 1 orange
• 1/4 cup buttermilk
• 2 eggs, lightly beaten
• 1/4 cup butter, melted
• 1/2 cup cooked wild rice*
• Ground nutmeg

Directions:

1. Lightly coat 6 (3 1/2-inch) jumbo muffin cups or 9 to 10 regular (2 1/2-inch) muffin cups with cooking spray; set aside.

2. In a small bowl combine chopped cranberries and 1/4 cup of the granulated sugar; set aside. For topping: In another small bowl, combine 2 teaspoons of the orange zest, the coarse sugar and 1/4 teaspoon of the nutmeg. Set aside.

3. In a medium bowl, combine flour, the remaining 1/4 cup granulated sugar, the baking powder, coriander, the remaining 1 teaspoon orange zest, the remaining 1/2 teaspoon nutmeg and the salt. Make a well in the flour mixture; set aside.

4. In a large glass measuring cup, combine the orange juice with enough buttermilk to make 1/2 cup liquid. Add the beaten eggs and melted butter; whisk with a fork. Add orange juice mixture all at once to the to dry mixture; stir until combined. Gently fold in the cooked wild rice and reserved cranberry-sugar mixture.

5. Spoon batter into prepared muffin cups. Sprinkle with topping and additional nutmeg. Bake in a 400 degrees oven for 21 to 24 minutes for jumbo muffin cups (or 15 to 18 minutes for regular muffin cups) or until a toothpick inserted in centers comes out clean and the tops of the muffins are golden.

6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or cooled.

Tip:

• *For rice: In a small saucepan bring 1 cup water to boiling; add 1/2 teaspoon salt. Slowly add 1/4 cup uncooked, rinsed wild rice and return to boiling. Reduce heat and simmer, covered, about 40 minutes or until most of the water is absorbed. Drain, if necessary; set aside to cool.

Source: recipe.com

Mixed Vegetable Meatloaf Muffins

Ingredients:

Makes: about 18 muffins

• 2 lbs ground beef
• 1 cup Quaker Old-Fashioned or Fast Cooking Oats (uncooked)
• 1 cup ketchup
• 10 oz. frozen mixed vegetables
• 1 egg
• 1/2 tsp. Salt (optional)
• 1/4 tsp. Pepper (optional)
• Optional: More ketchup for the topping

Directions:

1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray.
2. Combine ground beef, oats, ketchup, mixed vegetables, salt, pepper and egg in a medium sized bowl and mix well. I use my stand mixer to make the job even easier.
3. Press meatloaf mixture into muffin cups until filled.
4.  Bake meatloaf muffins for 30 minutes or until meat is done in the center.
5. ***Optional Ketchup Topping Directions: After the meatloaf muffins have baked for 20 minutes, take them out of the oven and top with a squirt of ketchup. Return to the oven and bake an additional 10 minutes or until meat is done in the center.

Source:momalwaysfindsout.com

Caramel Apple Crisp Bites

Fall is here.  The air is crisp and cool.  The leaves are changing colors. BUT, best of all it is apple picking season!!

Ingredients:

• 2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
• 12 tablespoons butter, melted
• 1/2 cup powdered sugar
• 4 cups peeled, cored and chopped apples (we used golden delicious)
• 1/3 cup sugar
• 1/4 cup brown sugar
• 2 1/4 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Caramel topping (store bought!)

Directions:

• Preheat oven to 350 degrees
• Grease pan with non-stick butter spray
• Melt butter
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
• Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
• Bake for 5 minutes and let cool completely
• Chop the apples into little pieces – I used a mini food processor.  Don’t puree, just finely chop
• Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
• Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
• Sprinkle any extra graham cracker on top of the apples (I had some left over!)
• Bake for 5 minutes on 350
• Let cool completely
• Use a knife to loosen from pan and they should pop right out
• Drizzle with caramel topping

Update/Note:

 Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Click Here to see the tutorial.

Source:  princesspinkygirl.com

Whole Wheat Cranberry-Orange Muffins

Ward off mid-morning snack attacks with these filling, vitamin-rich muffins.

Ingredients:

1 Tbsp trans-free margarine or butter, melted
1/2 c packed brown sugar
1/2 tsp ground cinnamon
2 c whole wheat flour or whole grain pastry flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c granulated sugar
3 Tbsp grated orange zest
1 c orange juice
1/2 c unsweetened applesauce
2 lightly beaten eggs
1 c fresh cranberries, chopped
1/2 c finely chopped walnuts (optional)

Directions:

1. PREHEAT the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. COMBINE the margarine or butter, brown sugar, and cinnamon in a small bowl.
3. COMBINE the flour, baking powder, baking soda, salt, granulated sugar, and orange zest in a large bowl. In another large bowl, mix the orange juice, applesauce, eggs, cranberries, and nuts, if desired. Add to the flour mixture and stir until just combined. Do not over mix. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
4. BAKE for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

NUTRITION (per serving) 207 calories, 5 g fat, 1 g saturated fat, 5 g protein, 38 g carbohydrates, 20 g sugar, 4 g fiber, 303 mg sodium


Source: prevention.com

Gluten Free Strawberry Muffins

• Prep Time: 10 minutes
• Total Time: 35 minutes
• Servings: 10

Ingredients:

1 1/4  cups Bisquick® Gluten Free mix

1/2     cup packed light brown sugar

6        tablespoons fat-free (skim) milk

3        tablespoons butter, melted

3        teaspoons gluten-free vanilla

1        egg

1/4     cup diced fresh strawberries

1        teaspoon Bisquick® Gluten Free mix

10      fresh strawberry slices

Directions:

• 1 Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
• 2 In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Make well in center of mixture. In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened. In small bowl, lightly toss diced strawberries and 1 teaspoon Bisquick mix. Stir into batter; spoon batter evenly into muffin cups.
• 3 Bake 10 minutes. Place 1 strawberry slice on top of each muffin. Bake 8 minutes longer or until lightly browned. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

Expert Tips:

Always read labels to make sure each ingredient is gluten free. Products and ingredient sources can change.

Source: BettyCrocker.com

Pecan Pie Muffins

Ingredients:

1    Cup of packed light brown sugar
1/2 Cup of All-Purpose flour
2    Cups of chopped Pecans
2/3 Cup of butter softened
2   Eggs beaten

Directions:

Preheat oven to 350 degrees F.

Grease muffin cups generously, I use Bakers Joy. Grease them well or they will stick. In medium bowl, stir together, brown sugar, flour and pecans. In a separate bowl, beat butter and eggs together. Stir in dry ingredients just until combined.

Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Source: HealthyChoices

Mini Corndog Muffins

Ingredients: 

1/2    cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4    cup unsweetened applesauce
1/2    cup sugar
2       eggs
1       cup buttermilk
1/2    teaspoon baking soda
1       cup cornmeal
1       cup all-purpose flour
1/2    teaspoon salt
8-10 all-beef hot dogs, cut into 1 inch bites
         ketchup, for serving
         mustard, for serving

Directions:

1.   Preheat oven to 375 degrees.
2.   Combine butter and sugar in a bowl, and whisk to combine.
3.   Add eggs and whisk to incorporate.
4.   Add buttermilk and whisk to incorporate.
5.    In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
6.    Whisk dry ingredients into wet ingredients in two batches.
7.    Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
8.    Place one hot dog bite into the middle of each cup.
9.    Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
10.  Cool in mini muffin tin for 5 minutes before serving.
11.  Serve with ketchup and mustard.
12.  Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Pineapple Upside Down Muffins

Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Directions:

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits