Hello, I am Laura. Today, I’m gonna show you how to prepare brandied cranberry orange marmalade muffins recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Brandied Cranberry Orange Marmalade Muffins Recipe
Brandied Cranberry Orange Marmalade Muffins is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Brandied Cranberry Orange Marmalade Muffins is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have brandied cranberry orange marmalade muffins using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brandied Cranberry Orange Marmalade Muffins:
- Take 2 1/2 cups flour
- Get 1/4 cup turbinado sugar
- Prepare 1/4 cup packed dark brown sugar
- Take 2 1/2 teaspoons baking powder
- Make ready 1/2 teaspoon baking soda
- Take 1/2 teaspoon salt
- Make ready 1/2 teaspoon each cinnamon, nutmeg, and ground ginger
- Get 1 cup buttermilk
- Get 1 jar ValleyBrook Farm Brandied Cranberry Orange Jam
- Take 5 tablespoons melted butter (cooled)
- Take 1 large egg
- Get 1 cup chopped walnuts
- Make ready 1 cup chopped fresh cranberries (food processor)
- Make ready 1 tablespoon fresh chopped ginger
Instructions to make Brandied Cranberry Orange Marmalade Muffins:
- Preheat oven to 400
- Grease 12 nonstick muffin tins
- In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
- Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in nuts, ginger, & cranberries
- Spoon batter into muffin tins, filling cups about 2/3 full
- Bake until tops are firm and lightly browned, about 20 minutes
- Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.
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