Cranberry Pecan Corn Muffins

By Caryl

Take your corn muffins to a higher level with this simple recipe. Cranberries and pecans lend a great flavor and crunchy texture to these delicious corn muffins. You won't be disappointed, give them a try!

Ingredients

• 1 3/4 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (12-ounces) fat-free plain yogurt
• 1 egg
• 1/4 cup canola oil
• 1/4 cup honey
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped

Preparation

Step 1

In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three-fourths full with batter.

Bake at 375°F for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Note: Orange peel and flavoring can also be added to this recipe if preferred.