Cranberry Pecan Muffins

Southern.Crockpot's picture

Jan. 03, 2012

Ingredients

Fresh cranberries 1 1/2 Cup (24 tbs) , fresh cranberries
Sugar 1/4 Cup (4 tbs)
All purpose flour 3 Cup (48 tbs)
Sugar 1 Cup (16 tbs)
Baking powder 4 1/2 Teaspoon
Salt 1/2 Teaspoon
Shortening 1/2 Cup (8 tbs)
Pecans 1 Cup (16 tbs) , chopped
Lemon rind 2 Teaspoon , grated
Eggs 2
Milk 1 Cup (16 tbs)

Directions

GETTING READY

1) Grease 30 muffin cups and set aside.

2) Preheat oven to 400° F.

MAKING

3) Take a bowl and combine together 1/4 cup sugar and cranberries in it. Set the mixture aside.

4) Combine together flour, sugar, baking powder and salt. Mix well.

5) With the help of a pastry blender, cut in shortening until mixture begins to resemble coarse meal.

6) Add lemon rind and pecans. Make a well in center of the mixture.

7) Take a small bowl and beat eggs until light and lemon colored. Add milk.

8) Stir in the egg mixture into the dry ingredients and mix until just moistened. Gently add the cranberry mixture.

9) Spoon the batter in greased muffin pans, filling to two-third the capacity.

10) Bake for about 20 minutes.

SERVING

11) Serve muffins with whipped cream and ice cream, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 30

Nutrition Facts

Serving size

Calories 150Calories from Fat 63

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 99 mg4.13%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 9 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet