Cranberry Nut Muffins

iVillage Member
Registered: 03-19-2003
Cranberry Nut Muffins
3
Fri, 10-06-2006 - 7:30am

Cranberry Nut Muffins


Provided by FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!


Ingredients




Qty.
Measurement
Description

2
cups
flour

1
cup
sugar

2
teaspoons
baking powder

1/4
teaspoon
salt

1
large
egg, at room temperature

1
cup
milk, at room temperature

4
tablespoons
unsalted butter, melted

1/2
cup
chopped, dried cranberries

1/2
cup
finely chopped pecans


Preparation Cook: 30 minutes

  1. Preheat the oven to 400°F. Coat a muffin pan with nonstick spray.
  2. Sift the flour, sugar, baking powder and salt together. (This can be done the night before and kept covered on the counter.)
  3. Whisk together the egg, milk and melted butter. If the egg and milk are cold, the butter may solidify.
  4. Make a well in the center of the dry ingredients and add the liquid all at once. Stir with a wooden spoon until the dry ingredients are just moistened. Fold in the cranberries and pecans. The batter will be a little lumpy; do not overmix.
  5. Fill the tins two-thirds full, being careful not to drip batter on the edge of the tins where it will burn and cause sticking.
  6. Bake until golden brown and set in the center, approximately 12 to 15 minutes. The muffins are done when a small knife inserted in the center of a muffin comes out dry. Cool for 5 minutes before removing from the pan.


Nutritional Analysis



Number of Servings: 36

Per Serving


Calories
81

Fat
3g

Saturated Fat
1g

Protein
1g

Fiber
0g

Carbohydrate
13g

Sodium
35mg

~IslandGirl



Moderation IS Key!


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Avatar for lovmy2kids
iVillage Member
Registered: 03-26-2003
Fri, 10-06-2006 - 11:13am
They do sound Yummmy!

 

iVillage Member
Registered: 12-04-2003
Fri, 10-06-2006 - 11:29am

Darcy, you may want to try with 1/2 whole wheat, and 1/2 regular flour, and I have no idea about substituting splenda, so maybe someone else will know!


iVillage Member
Registered: 03-19-2003
Fri, 10-06-2006 - 12:14pm
I'm sure splenda would be fine, isn't that one of the things they advertise about it? That you can bake with it?

~IslandGirl



Moderation IS Key!


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