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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
Cranberry-Pecan Corn Muffins Recipe photo by Taste of Home
Reviews
I wanted to make this recipe but had no yogurt so I used sour cream, I also added some fresh grated orange rind.....yummy!
Haven't made yet, but want to comment anyways.....it does sound good,and I may try it.....but why not try " DILL PICKLE SOUP" to go with it ? Someone just sent me this recipe and I think it is very interesting......have had deep fried dill pickles....to me not all that, but I have heard from a lot of people they love it.....so is a preference.......probably just like this soup.....so if anyone has made this soup, can you please let us know what you think about it ? Thanks
We love this
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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.
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Dry and bland. Awful
Even my kids loved these!
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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