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Pecan Cranberry Muffins

SUBMITTED BY: Suzanne Mckinley

"When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them. -Suzanne McKinley, Lyons, Georgia"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.7 star rating.
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups chopped fresh or frozen cranberries
  • 1 1/4 cups sugar, divided
  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup chopped pecans
  • 1 teaspoon grated lemon peel

DIRECTIONS

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

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by teresa
muffin was soft but didn't take 20min at 400 more like 13 min and the muffin itself had no... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2007 by Mrs.B
I added a dash of the following spices:nutmeg,ginger,cinnamon and clove. The muffins came out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by momagain3
These are sooo good...I used Orange Juice instead of Milk, not sure you could really taste the... MORE


 
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