Pecan Cranberry Muffins Recipe

Name: Pecan Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. chopped fresh or frozen cranberries; 1 1/4 c. sugar, divided; 3 c. all-purpose flour; 4 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. butter or margarine; 2 eggs, lightly beaten; 1 c. milk; 1 c. chopped pecans; 1 Tbsp. grated lemon peel

Servings: persons

1 1/2 c. chopped fresh or frozen cranberries
1 1/4 c. sugar, divided
3 c. all-purpose flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or margarine
2 eggs, lightly beaten
1 c. milk
1 c. chopped pecans
1 Tbsp. grated lemon peel

1
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar.
2
Cut in butter until the mixture resembles coarse crumbs.
3
Combine eggs and milk; stir into flour mixture just until moistened.
4
Fold in pecans, lemon peel and cranberries.
5
Fill greased or paper-lined muffin cups two-thirds full.
6
Bake at 400u00b0 for 20 to 25 minutes or until muffins test done.
7
about 1 1/2 dozen.

1690

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. chopped fresh or frozen cranberries, 1 1/4 c. sugar, divided, 3 c. all-purpose flour, 4 1/2 tsp. baking powder, and more.

Yes, Pecan Cranberry 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.

Pecan Cranberry Muffins

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