Need a recipe 4 cranberry almond muffins?

Answer 1

INGREDIENTS
1 1/2 cups chopped fresh or frozen cranberries
1 1/4 cups sugar, divided
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup slivered almonds
1 teaspoon grated lemon peel
DIRECTIONS
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in almonds, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.

Answer 2

Cranberry Almond Muffins

Ingredients
2 cups unbleached flour
3/4 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
6 Tablespoons melted butter
3/4 cup sour cream
1 teaspoon almond extract
1/2 cup chopped almonds
1 can whole cranberry sauce
1/2 cup dried cranberries
1/4 to 1/2 cup chopped almonds
Place cranberry sauce in strainer. Rinse off jelly with warm water and set aside to drain. Combine flour, sugar, baking powder & soda, and salt in a large bowl. Break eggs into separate bowl and whisk in butter, sour cream and almond extract. Pour wet over dry and fold till moistened. Mix in 1/2 cup almonds, cranberry sauce, and cranberries. Fill muffin cups and top with remaining almonds. Bake in 375 degree oven for 20-25 minutes. Wait 10 minutes before removing from tray.

Makes: 12 muffins

Answer 3

2 cups all-purpose flour (can use self-rising, just omit baking powder)
2/3 cup white granulated sugar
2 teaspoons baking powder
2 teaspoons cornstarch
1/4 teaspoon salt
1 cup fresh cranberries, chopped
1/4 cup slivered almonds
2/3 cup buttermilk
1/2 stick butter, melted
1 teaspoon fresh orange juice
1 large egg, lightly beaten

Preheat oven to 400 degrees F.

Place flour, sugar, baking powder, cornstarch, salt, cranberries and almonds in a bowl. Stir together.

In a separate bowl mix together buttermilk, melted butter, orange juice and egg.

Slowly add the wet ingredients to the dry, stirring until well-incorporated.

Spray muffin tins with cooking spray and fill each hole half full with batter. Bake 15 to 17 minutes or until muffins spring back to the touch.

Answer 4

CRANBERRY - ALMOND MUFFINS
3 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 (16 oz.) container sour cream
1/3 c. milk
1/4 c. salad oil
1/2 tsp. almond extract
2 eggs
1 1/2 c. fresh or frozen cranberries, chopped
2 tbsp. sliced blanched almonds
Grease and flour 12 (3 inch) muffin pan cups or 24 (2 1/2 inch) muffin pan cups.
Preheat oven to 375 degrees. In large bowl with a fork, mix first 5 ingredients. In medium bowl, beat sour cream, milk, salad oil, almond extract and eggs until blended. Stir into the flour mixture just until flour is moistened.
With rubber spatula, gently fold in cranberries. Spoon batter into muffin pan; sprinkle with sliced almonds. Bake 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool on rack to serve later.
Hope this helps..

Answer 5

On all bags of cranberries is a wonderful receipe for cranberry bread. Substitute almonds for the walnuts or pecans in the recipe and bake them in muffin cups rather than a loaf pan.

Answer 6

I like muffins.

Answer 7

you may make it right into a pie or tart, in actuality any pastry dish. Make the crust your self or purchase frozen pre-made crusts. As for the skins, pulse it in a nutrition processor and bake with the crust. it is going to likely be gooey and the skins would be gentle and chewable.

Answer 8

yes please!