Cranberry-Pecan Corn Muffins Recipe
Cranberry-Pecan Corn Muffins Recipe photo by Taste of Home

Cranberry-Pecan Corn Muffins Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. Coat muffin cups with cooking spray; fill three-fourths full with batter.
  3. 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.
Originally published as Cranberry-Pecan Corn Muffins in Healthy Cooking October/November 2009, p48

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.

Reviews for Cranberry-Pecan Corn Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2010

"We love this"

MY REVIEW
Reviewed Feb. 25, 2010

"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."

MY REVIEW
Reviewed Nov. 26, 2009

"Dry and bland. Awful"

MY REVIEW
Reviewed Nov. 20, 2009

"Even my kids loved these!"

MY REVIEW
Reviewed Oct. 13, 2009

"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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