Cranberry Pecan Muffins
- 2 cups flour
- 2/3 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg
- 1/2 cup melted butter
- 1 cup milk
- 1 cup dried cranberries
- 1/2 cup chopped pecans
Preheat oven to 350 degrees and prepare a 12-cup muffin tin with liners.
Combine flour, brown sugar, baking powder, salt and spices in a mixing bowl.
In another bowl, combine egg, butter and milk. Add to dry ingredients, mixing just until moistened.
Fold in cranberries and pecans.
Fill muffin cups 3/4 full, and bake for 35-30 minutes or until golden brown. Remove to cool on wire rack.
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- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.