Cranberry Pecan Cornmeal Muffins

Cranberries are native to North America and were used by Native Americans for their medicinal properties before becoming a popular ingredient in cooking.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Cranberry Pecan Cornmeal Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 3000

Best Season: Fall

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 0.75 cup Granulated sugar
• 1 Egg
• 1 cup Milk
• 1 cup Fresh or frozen cranberries
• 0.5 cup Chopped pecans
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg, milk, and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cranberries and pecans.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.