HONEY- CRANBERRY MUFFINS WITH PECANS
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- dash of salt
- 1 container Country Crock® Honey Spread
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup finely chopped pecans
- 1/4 cup dried cranberries
- 1/3 cup confectioners sugar
Adapted from countrycrock.com
Preheat oven to 350 degrees. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer on medium speed, beat 3/4 cup Country Crock® Honey Spread with 3/4 cup brown sugar 4 minutes or until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, mixing just until blended. Stir in pecans and cranberries.
Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until a toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Meanwhile, in small microwave-safe bowl, microwave remaining 1/4 cup Honey Spread at HIGH 5 seconds or until melted. Stir in confectioners sugar; drizzle over muffins.
TIP: For easy drizzling, pour drizzle mixture into a small resealable plastic bag and squeeze to bottom. Snip off a tiny piece of the corner of the bag and squeeze to drizzle over muffins.