The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
cup all-purpose flour
teaspoons baking powder
cup sweetened dried cranberries
cup vegetable oil
cup coarsely chopped pecans
Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Serve with Honey Butter made by combining 1/2 cup softened butter with 1/3 cup honey.
Tossing the cranberries with the dry ingredients prevents them from clumping in the batter and keeps them evenly distributed in the muffins.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.