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Pecan Cranberry Muffins

Suzanne McKinley
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

chopped fresh or frozen cranberries

1 1/4 cups

sugar, divided

3 cups

all-purpose flour

4 1/2 tsp

baking powder

1/2 tsp

salt

1/2 cup

butter

2

large eggs, lightly beaten

1 cup

whole milk

1 cup

chopped pecans

1 tsp

grated lemon zest