Recipes: Breakfasts

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Cranberry-Pecan Muffins

cranberrypecanmuffins

Ingredients:

  • 3 cups flour
  • 1 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 2 cups Brown Cow® Whole Milk yogurt (Plain or Vanilla)
  • 1 tsp. grated lemon zest
  • 1 1/4 cups cranberries, coarsely chopped
  • 3 Tbsp. pecans, coarsely chopped

Directions:

  1. Preheat oven to 375° F.
  2. Sift dry ingredients into large bowl; set aside.
  3. In a medium bowl, beat eggs.
  4. Add oil, milk, yogurt and lemon zest and stir until well blended.
  5. Pour mixture into dry ingredients and stir just until moistened.
  6. Gently fold in cranberries. Spoon into greased and floured muffin tins and top with chopped pecans.
  7. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  8. Cool several minutes on wire rack; remove from pan and cool completely.

Servings: 18

Nutritional information per serving: Calories 183, Fat 6.2g, Cholesterol 24.5mg, Sodium 280mg, Carbohydrates 28g, Fiber 0.3g, Protein 3.7g.

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