Pre-heat oven to 400 degrees.
Wash and coarsely chop the cranberries
Mix flour, sugar, salt, and baking powder together.
Add oil and blend with a pastry blender to a crumbly texture.
Add eggs and milk and fold together but do not over-mix.
Fold in chopped cranberries and chopped pecans
Lightly spray with oil, 18 muffin cups (2 1/2 inch cups)
Fill cups 2/3 full and place in over for 20 minutes
For sweeter muffins, use 1 1/4 cups sugar.
Chop the cranberries in a food processor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 75 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 117.6mg||36 %|
|Sodium 80.6mg||3 %|
|Potassium 86.6mg||2 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 50.2g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 300
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