Cranberry Nut Muffins
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Cranberry Nut Muffins
| Fri, 10-06-2006 - 7:30am |
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
- Preheat the oven to 400°F. Coat a muffin pan with nonstick spray.
- Sift the flour, sugar, baking powder and salt together. (This can be done the night before and kept covered on the counter.)
- Whisk together the egg, milk and melted butter. If the egg and milk are cold, the butter may solidify.
- 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.
- 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.
- 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


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!
~IslandGirl
Moderation IS Key!
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