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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
Nutritional Facts 1 serving (1 each) equals 241 calories, 11 g fat (4 g saturated fat), 39 mg cholesterol, 231 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pecan Cranberry Muffins in Taste of Home December/January 1995, p33
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 31, 2011 by nelda h. till
These are addictive--soooo good! Had to substitute walnuts for pecans and added a little lemon juice instead of grated lemon peel. Will make exactly by recipe next time.
Reviewed on Nov. 07, 2010 by chackel
Excellent muffins with a light, almost airy texture. The cranberries and lemon peel give the muffins a bright, crisp-tart flavor.
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