Pecan Cranberry Muffins - Toh Recipe
Yield: 1 1/2 dozenRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cranberries, chopped, fresh
1/2 cup: Butter/margarine,
-or frozen,
3: Eggs, lightly beaten
1 1/4 cup: Sugar, divided
1 cup: Milk,
3 cup: Flour,
1 cup: Pecans, chopped
4 1/2 tsp: Baking soda,
1 tbsp: Lemon peel, grated
1/2 tsp: Salt,
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 in
pecans, lemon peel and cranberries. Fill greased or paper-lined
muffin cups 2/3s full. Bake at 400 for 20 to 25 minutes or until
muffins test done. Yield: about 1 1/2 dozen
Submitted By MARIE CULVER On 02-05-95 (1156)
Source from luhu.jp
flour, baking powder, salt and remaining sugar. Cut in butter until
the mixture resembles coarse crumbs. Combine eggs and milk; stir in
pecans, lemon peel and cranberries. Fill greased or paper-lined
muffin cups 2/3s full. Bake at 400 for 20 to 25 minutes or until
muffins test done. Yield: about 1 1/2 dozen
Submitted By MARIE CULVER On 02-05-95 (1156)
Source from luhu.jp