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. cranberries, chopped; 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; 2 eggs; 1 c. milk

Servings: persons

1
Combine coarsely chopped cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter.
2
Sift flour, baking powder, salt and 1 cup sugar into a large bowl.
3
Cut in vegetable shortening until mixture is crumbly.
4
Stir in chopped pecans and grated lemon rind.
5
Beat eggs in a small bowl until light; stir in milk.
6
Add liquid all at once to flour mixture, stirring just until moist.
7
Fold in cranberry mixture.
8
Spoon batter into greased medium-sized muffin cups, filling each 2/3 full.
9
Bake in hot oven (400u00b0) for 20 minutes or until golden brown.
10
Serve warm with butter and honey.

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. cranberries, chopped, 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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