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Cranberry-Pecan Corn Muffins

Name: Cranberry-Pecan Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 dozen.
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 fat-free plain yogurt; 1 large egg, room temperature; 1/4 cup canola oil; 1/4 cup honey; 1/2 cup dried cranberries; 1/4 cup chopped pecans

7 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 1 dozen

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

Cranberry-Pecan Corn Muffins Recipe photo by Taste of Home

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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 fat-free plain yogurt
1 large egg, room temperature
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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Cranberry-Pecan Corn Muffins

Ingredients

Directions

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