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Pecan Cranberry Muffins

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1-1/2 dozen

Ingredients

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

Directions

  • 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 zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts
1 each: 241 calories, 11g fat (4g saturated fat), 39mg cholesterol, 231mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein.

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