Cranberry-Pecan Muffins Recipe

Name: Cranberry-Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1 c. sugar; 2 eggs; 1 tsp. vanilla; 1 c. sour cream; 2 c. flour; 1 tsp. baking powder; 1/2 tsp. soda; 1/2 tsp. nutmeg; 1/4 tsp. salt; 3/4 c. cranberries, halved; 1/2 c. chopped pecans; 2 tsp. sugar; 1/4 tsp. nutmeg

Servings: persons

1/2 c. margarine
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 c. cranberries, halved
1/2 c. chopped pecans
2 tsp. sugar
1/4 tsp. nutmeg

1
Cream margarine; add sugar.
2
Beat until fluffy.
3
Beat in eggs, one at a time, and add vanilla.
4
Fold in sour cream.
5
Combine flour, baking powder, soda, nutmeg and salt.
6
Gradually blend into creamed mixture.
7
Fold in cranberries and nuts.
8
Fill paper-lined muffin cups half full.
9
Combine sugar and nutmeg.
10
Sprinkle small amount on each muffin.
11
Bake in 400u00b0 oven for 20 to 25 minutes until toothpick comes out clean.
12
Yields 2 dozen.

1078

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 c. margarine, 1 c. sugar, 2 eggs, 1 tsp. vanilla, and more.

Yes, Cranberry-Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Pecan Muffins

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