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
Pecan Cranberry Muffins
Pecan Cranberry Muffins
Prep Time
15 min
Cook Time
20 min
Yield
about 1-1/2 dozen
Ingredients
- 1-1/2 cups chopped fresh or frozen cranberries
- 1-1/4 cup sugar, divided
- 3 cups all-purpose flour
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1 cup chopped pecans
- 1 teaspoon grated lemon zest
Directions
- In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs.
- Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts
1 each: 241 calories, 11g fat (4g saturated fat), 39mg cholesterol, 231mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein.
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