Cranberry Nut Muffins

These are delicious, beautiful muffins. They are wonderful served during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years many cranberry recipes have been tried for bread and muffins, but this remains an all-time favorite!

Yield

12 servings

Ingredients

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Directions

Preheat oven to 375°F (191°C). Prepare the muffin pan by placing baking cups in the cavities or by coating the cavities with cooking spray.

In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into the prepared cavities of muffin pan (cups will be almost full).

Bake for 20 minutes or until golden brown. Remove from pan to cool on a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving (1 muffin): Calories 272, Fat 14 g (Saturated Fat 2 g), Cholesterol 35 mg, Sodium 83 mg, 33 g Carbohydrate, 2 g Fiber, 4 g Protein.

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