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Cranberry-Pecan Corn Muffins Recipe

Cranberry-Pecan Corn Muffins Recipe photo by Taste of Home

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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

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Cranberry-Pecan Corn Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 14 Servings

15 20 35

Ingredients

1-3/4 cups yellow cornmeal
3/4 cup all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) fat-free plain yogurt
1 egg
1/4 cup canola oil
1/4 cup honey
1/2 cup dried cranberries
1/4 cup chopped pecans

Directions

In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Coat muffin cups with cooking spray; fill three-fourths full with batter.
Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1 dozen.

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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Cranberry-Pecan Corn Muffins

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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