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Recipes - Cranberry pecan cornmeal muffins

Recipe Name

Cranberry pecan cornmeal muffins

Submitted by wildcat
Recipe Description The cranberries add a little sweetness and the pecans a little crunch. I lowered the fat a little by adding an extra egg and eliminating 1/4c of canola oil.
Quantity 12 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/3
tablespoonscorn meal
1
tablespoonall-purpose flour
1/8
teaspoonbaking soda
2/3
dashsalt
2
tablespoonsyogurt, Chobani lowfat
1/4
smalleggs
1/3
tablespoonhoney
1/8
cupcranberries, dried, juice-sweetened
1/8
oz (20 halves)pecans
Steps
Sequence Step
1In large mixing bowl, combine the cornmeal, flour , baking soda and salt. In another bowl, combine the yogurt, eggs, and honey. Stir into dry ingredients just until moistened. Fold in cranberies and pecans. Coat muffin tins with cooking spray. Fill 3/4 full with batter
2Bake at 375 for 18-20 min or until a toothpick inserte near the center comes out clean. Cool for 5 min before removing from pan. Serve warm






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