Cranberry Pecan Muffins
Source of Recipe
Heidi
List of Ingredients
Cranberry Pecan Muffins
12
Reynolds® Baking Cups
TOPPING:
2
tablespoons flour
2
tablespoons sugar
1
tablespoon butter or margarine, softened
MUFFINS:
1 1/2
cups flour
3/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup butter or margarine
1
egg, beaten
1/2
cup milk
1
cup fresh or frozen cranberries, coarsely chopped
1/2
cup chopped pecans
1
tablespoon grated orange peel
Recipe
PREHEAT oven to 400°F. Place Reynolds Baking Cups in muffin pans;
set aside.
FOR TOPPING, COMBINE topping ingredients until crumbly; set aside.
FOR MUFFINS, COMBINE flour, sugar, baking powder and salt; cut in
butter until the mixture resembles coarse crumbs. Beat together egg
and milk. Add to flour mixture; stir just until dry ingredients are
moistened. Stir in cranberries, pecans and orange peel. Spoon
batter into baking cups filling 3/4 full. Sprinkle topping over each
muffin.
BAKE 20 to 25 minutes or until toothpick inserted in center of
muffin comes out clean.
Number of Servings: 12
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