Pecan-cran­berry Muffins

Dou­bly de­li­cious with two kinds of cran­ber­ries, these ten­der sour cream muffins are fin­ished with a sweet glaze

Woman's World - - Good Times Guide -

1¾ cups all-pur­pose flour

1⁄2 cup chopped pe­cans

3⁄4 tsp. bak­ing pow­der

1⁄2 tsp. bak­ing soda

1⁄2 tsp. salt

3 eggs 3⁄4 cup packed light brown sugar

1/2 cup sour cream 1⁄2 cup whole-berry cran­berry sauce 1⁄2 cup sweet­ened dried cran­ber­ries 1⁄3 cup but­ter, melted 1 cup con­fec­tion­ers’ sugar 2-3 Tbs. milk Heat oven to 350°F. Coat 10 muf­fin cups with cook­ing spray. Mix first 5 in­gre­di­ents. In large sep­a­rate bowl, whisk next 6 in­gre­di­ents; stir in flour mix­ture. Di­vide among muf­fin cups. Bake 18−20 min. Cool. Mix con­fec­tion­ers’ sugar and milk. Spoon over muffins. Serv­ings: 10. Kitchen time: 20 min. To­tal time: 1 hr. Calo­ries: 359 Protein: 5g Fat: 12g (5g. sat.) Chol.: 74mg Carbs.: 58g Sodium: 291mg Fiber: 2g Sugar: 39g

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