Cranberry Pecan Muffins the Editors of Publications International, Ltd.
Cranberry Pecan Muffins
Makes 36 mini muffins
|1-3/4||cups all-purpose flour|
|1/2||cup packed light brown sugar|
|2-1/2||teaspoons baking powder|
|1/4||cup butter, melted|
|1||cup chopped fresh cranberries|
|1/3||cup chopped pecans|
|1||teaspoon grated lemon peel|
- Preheat oven to 400°F. Grease or paper-line 36 mini (1-3/4-inch) muffin cups.
- Combine flour, brown sugar, baking powder and salt in large bowl. Combine milk, butter and egg in small bowl until blended; stir into flour mixture just until moistened. Fold in cranberries, pecans and lemon peel. Spoon into prepared muffin cups, filling almost full.
- Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Remove from pans. Cool on wire racks.
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