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Cranberry Walnut Muffins in PaperChef Lotus Cups

December 15, 2014 by Mary 9 Comments

Cranberry walnut muffins baked in a baking tray.
PaperChef Culinary Parchment Lotus Cups.
I made these Cranberry Walnut Muffins in the PaperChef Lotus Cups and I swear they tasted better because they were baked in these cups. You know, presentation and visual excitement adds to the deliciousness of any food! These lotus cups are the creation of the PaperChef company, an offshoot of a Toronto-based, family-owned company that has been making paper products for the food industry since 1882. Everything is all natural and biodegradable. But most importantly, the parchment assures even baking and makes you look oh so professional, like you bought your muffins at a fancy coffee shop. Everyone should have one of these boxes in their pantry, so when the urge strikes to bake, you don’t have to make a cake, you can make beautiful muffins instead!

In these muffins, I used a combination of fresh cranberries and dried, as well as multi-grain flour along with some white flour. You could toast the walnuts first for an even deeper nut flavor. I didn’t because I didn’t have time. Either way, they are delicious. A friend of mine calls muffins “just an excuse to eat a cupcake in the morning,” minus the icing. I think that most of the time, she is right. But here I tried to make these a bit healthier with the multi-grain flour and they are not too sweet. YOU are sweet enough!

Make these muffins with LOVE while fresh cranberries are still around. They would also be great on Christmas morning. Enjoy!!

CRANBERRY WALNUT MUFFINS IN PAPERCHEF LOTUS CUPS – makes 18 muffins
1 cup all-purpose flour
2 cups multi-grain flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup dried cranberries
3/4 cup coarsely chopped walnuts
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Preheat the oven to 375 degrees F.

Chopped fresh cranberries in a food processor bowl.Place fresh cranberries in a food processor fitted with a steel blade. Pulse on and off until chopped as in this photo.

Line 18 muffin cups with PaperChef Lotus Cup liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add both of the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Cranberrry walnut muffins - dough in lotus paper cups.Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.Cranberry walnut muffins - muffin in half.
Delish!

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Filed Under: Breakfast, Brunch Tagged With: cranberry walnut muffins, muffins with fresh and dried cranberries, PaperChef, PaperChef Lotus Cups

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Comments

  1. Maureen | Orgasmic Chef says

    December 15, 2014 at 4:46 PM

    Paper cups like this are not always available where I live but when they are, I stock up. I always associate cranberries with the holidays so these would be perfect today.
    Maureen | Orgasmic Chef recently posted…Chocolate Chip and Almond Toffee Crunch CookiesMy Profile

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  2. Jovina Coughlin says

    December 15, 2014 at 7:53 PM

    These muffins look delicious.
    Jovina Coughlin recently posted…Italian HanukkahMy Profile

    Reply
  3. Sues says

    December 15, 2014 at 10:25 PM

    These muffins look fabulous and the papers do look pretty awesome!
    Sues recently posted…Toasted Oatmeal Dark Chocolate-Dipped Peanut Butter Sandwich CookiesMy Profile

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  4. Hotly Spiced says

    December 16, 2014 at 5:35 AM

    With the cranberries and nuts, these are very festive. I love those paper lotus cups; they’re so much nicer than patty cases xx
    Hotly Spiced recently posted…A Christmas Dinner PartyMy Profile

    Reply
  5. Margot | Gather and Graze says

    December 16, 2014 at 8:52 PM

    These look like beautifully light and fluffy muffins Mary! The mix of fresh and dried cranberries is something I’ve never tried before, but really like the idea of. I’ve been using paper cups similar to these for my muffins for a few years now – they really are fabulous to bake with and look wonderful too!
    Margot | Gather and Graze recently posted…Fresh Raspberry Panna CottaMy Profile

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  6. cheri says

    December 16, 2014 at 9:36 PM

    Hi Mary Frances, I bought the same lotus cups but have not done a thing with them. Your muffins look wonderful, love the addition of the cranberries and walnuts.
    cheri recently posted…Festive Rosemary and Toasted Caraway ShortbreadMy Profile

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  7. Tandy | Lavender and Lime says

    December 17, 2014 at 1:58 AM

    I love the muffins, but I think the lotus cups are higher on my list! They are amazing 🙂

    Reply
  8. The Vegan 8 says

    December 17, 2014 at 3:02 AM

    Mary, these muffins look so delicious! I love cranberries this time of year. They are so pretty and festive. I also have those same liners and you are right, they are so gorgeous and make the muffins even more fun to eat!
    The Vegan 8 recently posted…Smoky White Bean Potato Stew with Broiled Poblano PeppersMy Profile

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  9. The Vegan 8 says

    December 17, 2014 at 3:04 AM

    Oh and just started following you on Twitter! 🙂
    The Vegan 8 recently posted…Smoky White Bean Potato Stew with Broiled Poblano PeppersMy Profile

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