Pecan Cranberry Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 241
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 39 mg
  • Sodium:
  • 231 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Pecan Cranberry Muffins

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When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them. -Suzanne McKinley, Lyons, Georgia

SERVINGS: 18

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min.

Ingredients:

  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1-1/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup chopped pecans
  • 1 teaspoon grated lemon peel

Directions:

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs.
    Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
    Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.


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