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Homemade muffins are a cinch to make! Of course, they are also delicious, but the best thing about them is you can control the fat and sugar content if you make them at home. Store bought muffins tend to be enormous and full of calories, but if you make your own muffins you control everything. You pick the ingredients, the level of sweetness, and the kind of fat used.
I especially love to make muffins for breakfast on Sunday mornings. They are relatively quick to make, not bowl of cereal quick,of course, but fast compared to other breakfast baked goods. Plus, then you have muffins for breakfast all week. As you know, I am not a morning person, especially during the work week. I appreciate any breakfast food that can be grabbed and eaten on the go. Muffins are perfect for a quick and easy weekday breakfast.
You may also like: Lemon Poppy Seed Muffins
2 cups all purpose flour
1/3 cup of sugar
1/2 tsp salt
3 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped walnuts
1/4 dry cranberries (frozen or fresh would also work, I just had dry ones on hand)
3 tsp butter, melted
1 cup milk
1 egg
cinnamon and sugar to sprinkle on top of the muffins
Preheat your oven to 350'F. Spray a standard muffin tin with cooking spray or grease with butter or line with cupcake papers. I went with cupcake papers because I think they are pretty and that's what my mom does when she makes muffins.
In a large mixing bowl, whisk all the dry ingredients (flour-walnuts) together, including the sugar. In muffin recipes sugar is considered a dry ingredient. (In cookies its considered a wet ingredient.) Then mix in the cranberries. In a separate bowl combine the wet ingredients (butter-eggs). Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Mix until just combined about 10 or 12 stirs. Don't over stir! Of you will have muffins that can go through windows.
Fill the muffin cups with batter until they are about 3/4 full. Sprinkle the top of the batter with cinnamon and sugar. Bake for 15-20 minutes until a toothpick inserted in the middle of the middle muffin comes out clean. Let them cool and then eat them up.
I especially love to make muffins for breakfast on Sunday mornings. They are relatively quick to make, not bowl of cereal quick,of course, but fast compared to other breakfast baked goods. Plus, then you have muffins for breakfast all week. As you know, I am not a morning person, especially during the work week. I appreciate any breakfast food that can be grabbed and eaten on the go. Muffins are perfect for a quick and easy weekday breakfast.
You may also like: Lemon Poppy Seed Muffins
Cranberry Walnut Muffins
(Printable Recipe)2 cups all purpose flour
1/3 cup of sugar
1/2 tsp salt
3 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped walnuts
1/4 dry cranberries (frozen or fresh would also work, I just had dry ones on hand)
3 tsp butter, melted
1 cup milk
1 egg
cinnamon and sugar to sprinkle on top of the muffins
Preheat your oven to 350'F. Spray a standard muffin tin with cooking spray or grease with butter or line with cupcake papers. I went with cupcake papers because I think they are pretty and that's what my mom does when she makes muffins.
In a large mixing bowl, whisk all the dry ingredients (flour-walnuts) together, including the sugar. In muffin recipes sugar is considered a dry ingredient. (In cookies its considered a wet ingredient.) Then mix in the cranberries. In a separate bowl combine the wet ingredients (butter-eggs). Create a well in the middle of the dry ingredients and pour the wet ingredients into the well. Mix until just combined about 10 or 12 stirs. Don't over stir! Of you will have muffins that can go through windows.
Fill the muffin cups with batter until they are about 3/4 full. Sprinkle the top of the batter with cinnamon and sugar. Bake for 15-20 minutes until a toothpick inserted in the middle of the middle muffin comes out clean. Let them cool and then eat them up.
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