Pecan-cranberry Muffins

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

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