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Cranberry-Pecan Corn Muffins

 Cranberry-Pecan Corn Muffins
“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
14 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups yellow cornmeal
  • 3/4 cup King Arthur Unbleached 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,

2 of 2

Cranberry-Pecan Corn Muffins (continued)

Nutritional Facts: 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.