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Cranberry Pecan Muffins

SUBMITTED BY: Marilyn Gorham

"I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg

DIRECTIONS

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by RACHELABIGAIL
Not one of the best muffin recipes I've tried. They were a little bit on the sweet side and did not rise to a nice round crown on the top. That said, if you like a cupcake-type muffin, these do taste very good.

1 user found this review helpful


 
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