Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish. They have just the right flavor for this time of year.
Lisa Varner Charleston, South Carolina
Cranberry-Pecan Corn Muffins Recipe
Cranberry-Pecan Corn Muffins
1 ¾ cups yellow cornmeal
¾ cups flour
1 ¼ tsp. baking soda
½ tsp. salt
1 ½ cups (12 oz.) fat-free plain yogurt
1 egg
¼ cup canola oil
¼ cup honey
½ cup dried cranberries
¼ cup chopped pecan
In a large bowl, combine in 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 (3/4) full with batter.
Bake at 375 F. for 18-20 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. 1 dozen
(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)
Speak Your Mind