or 5 minutes.
Spray muffin tins with Pam.
Add
aking sheet.
Whisk flour, muffin mix, brown sugar, baking powder
Prepare muffin mix according to package stirring in water and included cranberries.
Fill mini-loaf pans with batter 1/2 full- I can get 5 loaves. Set aside.
Using an electric mixer, mix together cream cheese and sugar on low speed until smooth.
Add egg white and continue to mix on low speed until blended.
Spoon cream cheese mixture randomly onto loaf pans. Swirl with a knife for marbled effect.
Bake 20-25 minutes at 400\u00b0F or until toothpick inserted into center comes out clean.
Preheat oven to 400\u00b0F. Grease 12-cup muffin pan.
Sift dry ingredients into large bowl, stir in eggs, 1/3 cranberry sauce, cheese, yogurt, milk and butter.
Half-fill prepared pan with mixture. Make a well in each muffin, drop rounded teaspoons of remaining cranberry sauce into each well; top with remaining muffin mixture. Sprinkle with nuts. Bake for 15-20 mins.
Lightly grease a 12-cup muffin pan and line with paper
egrees. Spray cooking spray into muffin pan.
In large skillet
br>Spray either 6 large muffin baking cup pan or 12
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.
0 minutes. Oil a mini muffin pan with cooking spray.
2 muffin cups with nonstick cooking spray.
Spoon 1 tablespoon cranberry
CRANBERRY MUFFINS.
Preheat oven to
Set oven at 400\u00b0.
Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each.
Combine cranberry sauce that has been crushed with a fork and brown sugar.
Place a tablespoon of the mixture in each muffin cup.
Then turn Brown 'N Serve rolls upside-down and press into each muffin cup.
Bake at 400\u00b0 for 12 to 15 minutes.
Let cool for 4 to 5 minutes.
Invert pans and gently remove rolls.
Mix all ingredients together.
Place 12 paper muffin cups in muffin tins.
Fill cups with cranberry mixture.
Freeze.
Serve on a bed of lettuce.
Drain pineapple well and place in large mixing bowl.
Add sugar, cool whip, cranberry sauce, and sour cream.
In a separate mixing bowl, peel & smash bananas with a fork.
Now combine pineapple mixture and banana mixture and stir well.
Add nuts, if desired.
Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.
reased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry
Lightly brown sausage links and arrange in deep dish pie pan or casserole - like spokes in a wheel.
Mix orange juice and cranberry sauce.
Pour over sausages.
Mix corn muffin batter according to package directions.
Pour batter over cranberry layer.
Bake at 325\u00b0 for 35 to 45 minutes until cornbread looks done.
Cut each sheet of puff pastry into 12 squares and place inside mini muffins cups. (You may want to lightly spray to ensure they won't stick). Try not to leave any part of the muffin cup uncovered by dough or the cheese and cranberry will stick.
Place a 1-inch square of cheese inside each cup.
Then add about 1 T cranberry sauce on top of the cheese.
Bake in a preheated 375\u00b0F oven till edges are a light brown, 10-15 minutes.
Cool a few minutes (but not completely) before removing from muffin tins.
Heat oven to 350\u00b0F.
In large bowl, combine bread mix, oats, coconut, cranberries and orange peel; mix well.
Add oil, water and eggs; mix well.
Drop by heaping teaspoonfuls 2-inches apart onto ungreased cookie sheets.
Bake at 350\u00b0 for 10-13 minutes or until bottoms are golden brown.
Remove from cookie sheets.
Combine first 5 ingredients in large bowl. Stir well.
Beat remaining ingredients together in small bowl.
Add to dry ingredients, stirring just until combined.
Spoon into greased muffin cups. (Cups will be full).
Bake at 375F for 20-25 min, or until top springs back when lightly touched.