These would be great with a little butter or cream cheese spread on the muffin halves with a nice cup of coffee.
I hope you enjoy them as much as I do!
Ingredients:
1/2 cup butter, softened1 cup sugar
2 eggs
1/2 cup buttermilk*
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 cup chopped pecans (optional)
1 cup cranberries
Directions:
1. Preheat oven to 350 degrees.
2. Place butter, sugar, eggs and buttermilk in the bowl of a stand
mixer or medium sized mixing bowl.
3. Mix medium until ingredients are well blended.
4. Sift flour, salt and baking soda in a small bowl and mix well.
5. Add dry flour mixture to wet mixture while mixing is on low.
6. Mix on medium until well blended.
7. Using a spatula, fold in the cranberries and pecans.
8. Fill 18 muffin cups approximately 3/4 of the way full (about
1/4 cup each, depending on the size of your muffin pans).
9. Bake at 350 degrees for 18 - 20 minutes.
*In place of buttermilk, you may add 2 tsp of lemon juice to regular milk
and let set for approximately 5 minutes to "sour" the milk.
and let set for approximately 5 minutes to "sour" the milk.
This looks awesome. Not too sweet and I love pecans. Thanks Kelly for sharing!
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