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 1/2 c. coarsely chopped cranberries; 1 1/4 c. sugar; 3 c. flour; 4 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. vegetable shortening; 1 c. chopped pecans; 2 tsp. grated lemon rind (I use the rind of a whole lemon); 2 eggs; 1 c. milk

Servings: persons

1 1/2 c. coarsely chopped cranberries
1 1/4 c. sugar
3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable shortening
1 c. chopped pecans
2 tsp. grated lemon rind (I use the rind of a whole lemon)
2 eggs
1 c. milk

1
Combine the cranberries and 1/4 cup sugar; set aside.
2
Sift together the flour, baking powder, salt and 1 cup of sugar into a large bowl.
3
Cut in the shortening with pastry blender until mixture is crumbly.
4
Stir in the pecans and lemon rind.
5
Beat eggs in a small bowl until light.
6
Add liquid all at once to flour mixture, stirring only until moist.
7
Fold in cranberry mixture. Spoon batter into lined muffin cups, filling 2/3 full.
8
Bake at 400u00b0 for 20 to 25 minutes.
9
Remove to wire rack.

1474

kcal

Calories

Fat

227

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 10 ingredients. The key ingredients include: 1 1/2 c. coarsely chopped cranberries, 1 1/4 c. sugar, 3 c. flour, 4 1/2 tsp. baking powder, 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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