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“I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year.” Lisa Varner - Charleston, South Carolina
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 muffin equals 185 calories, 6 g fat (1 g saturated fat), 16 mg cholesterol, 217 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Cranberry-Pecan Corn Muffins in Healthy Cooking October/November 2009, p48
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Reviewed on Dec. 10, 2010 by hbaseley
We love this
Reviewed on Feb. 25, 2010 by checklin
Everyone loves these. I did make minor adjustment reducing the corn meal to 3/4 cup and increasing all purpose flour to 1 3/4 cup. It was a little too grainy otherwise.
Reviewed on Nov. 26, 2009 by cme61
Dry and bland. Awful
Reviewed on Nov. 20, 2009 by hbaseley
Even my kids loved these!
Reviewed on Oct. 13, 2009 by nsalfred69
I made these delicious muffins and took them to a Chili Cook-Off as a "side." They were a hit! Very tasty, moist and the cranberries and nuts really gave the corn muffin a tangy taste and nice texture. I will definitely bake them again!! Nancy S. from Larue, Texas
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