Recipe: Cranberry Muffins or Loaf Bread
Description:
Indulge in the delightful blend of sweetness and tartness with these Cranberry Muffins or Loaf Bread, a delectable treat that perfectly showcases the vibrant flavor of cranberries. This recipe, featuring the zesty twist of lemonade, elevates the traditional cranberry baked goods to a whole new level of deliciousness. Whether you opt for muffins or a loaf, each bite is bursting with fruity goodness and a hint of citrusy freshness.
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Recipe Category: Quick Breads
Keywords: Breads, Low Cholesterol, Healthy, < 60 Mins
Nutritional Information (per serving):
- Calories: 503.6
- Fat Content: 12.8g
- Saturated Fat Content: 2.4g
- Cholesterol Content: 39.5mg
- Sodium Content: 524mg
- Carbohydrate Content: 87.8g
- Fiber Content: 2.5g
- Sugar Content: 35.1g
- Protein Content: 9.7g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Sugar |
| 3 cups | Flour |
| 1 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1 | Egg |
| 1 1/2 cup | Milk |
| 1/4 cup | Canola oil |
| 1/4 tsp | Vanilla extract |
| 1 | Lemon, rind of |
| 1 cup | Cranberries |
Instructions:
- Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure itโs perfectly heated when youโre ready to bake.
- In a large mixing bowl, combine all the dry ingredients: sugar, flour, baking powder, baking soda, and salt. Stir well to ensure even distribution of ingredients.
- In a separate bowl, whisk together the wet ingredients: egg, milk, canola oil, vanilla extract, and lemon zest until they form a smooth mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins or bread.
- Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter for a burst of flavor in every bite.
- Grease a jumbo muffin tin or a loaf pan with cooking spray or butter to prevent sticking.
- Pour the batter into the prepared tin or pan, filling each muffin cup or the loaf pan about two-thirds full.
- If making jumbo muffins, bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- For a loaf, bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Keep a close eye on the baking time, especially if making regular-sized muffins, as they may require less time in the oven.
- Once baked, remove from the oven and allow the muffins or loaf to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve these delightful Cranberry Muffins or Loaf Bread warm or at room temperature, and enjoy the irresistible combination of sweet cranberries and tangy lemonade in every delightful bite.
Tips:
- For an extra burst of lemon flavor, you can add a tablespoon of freshly squeezed lemon juice to the batter along with the lemon zest.
- If fresh cranberries are not available, you can use frozen cranberries instead. Simply thaw them before adding them to the batter, and gently pat them dry to remove any excess moisture.
- Feel free to customize this recipe to suit your taste preferences by adding chopped nuts, such as walnuts or pecans, for added texture and flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Simply reheat them in the oven or microwave before serving for a warm and delicious treat anytime.
Indulge in the irresistible flavors of these Cranberry Muffins or Loaf Bread, perfect for breakfast, brunch, or anytime youโre craving a sweet and satisfying treat. With their tender crumb, bursting with juicy cranberries and bright lemon zest, these baked goods are sure to become a new favorite in your recipe repertoire.
