Cranberry Walnut Muffins
Cranberry Walnut Muffins have both a chewy and crunchy texture and will satisfy all ages on Thanksgiving morning or any morning that you want a wonderful treat.
Ingredients
- 2 cups flour
- ⅔ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- ½ cup melted butter
- 1 cup milk
- 1 cup dried cranberries
- ½ cup chopped walnuts
Instructions
- 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.
Christina's Notes
- Add Different Nuts: Replace the walnuts with pecans.
- Icing: Drizzle with icing or frost with a cream cheese frosting.
- Dry Fruit: Dry apples, blueberries or other fruit.
- Alternate Size: Make mini muffins for a great surprise.
- Alternate cooking method tip: Make in the air fryer for a quick dessert without using the oven,
- Dietary consideration tip: Use low fat or fat free ingredients.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com