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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

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/3	cup	corn meal
2	tablespoons	all-purpose flour
1/4	teaspoon	baking soda
1 1/4	dash	salt
1/4	cup	yogurt, Chobani lowfat
1/3	large	eggs
2/3	tablespoon	honey
1/8	cup	cranberries, dried, juice-sweetened
1/4	oz (20 halves)	pecans

Steps

Sequence	Step

1	In 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
2	Bake 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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