Easy Cranberry Pecan Muffin Recipe - Delicious & Moist

Cranberry Pecan Muffins

YIELD Makes 36 mini muffins

INGREDIENTS

1‑3/4 cups all-purpose flour 1/2 cup packed light brown sugar 2‑1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/4 cup butter, melted 1 egg, beaten 1 cup chopped fresh cranberries 1/3 cup chopped pecans 1 teaspoon grated lemon peel

PREPARATION:

1. Preheat oven to 400°F. Grease or paper-line 36 mini (1-3/4-inch) muffin cups.
2. Combine flour, brown sugar, baking powder and salt in large bowl. Combine milk, butter and egg in small bowl until blended; stir into flour mixture just until moistened. Fold in cranberries, pecans and lemon peel. Spoon into prepared muffin cups, filling almost full.
3. Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Remove from pans. Cool on wire racks.

This recipe appears in: Muffins