Aug 2, 2010

Cranberry Pecan Muffins

Two days ago, I posted about a recipe for All Star Muffin Mix that I found in Taste of Home's Simple and Delicious magazine.  One of the add ins I used in the muffin mix was dried cranberries and pecan pieces.  The orginal recipe called for either fresh or frozen cranberries.  Even though I didn't have either of those in the house, I had Craisins so I used those instead. 

After I baked a batch of those, I flash froze them and then put them in freezer bags to be used later.  These are great for quick breakfasts which I'm going to need when school starts in a week and a half.  I just put one of them in the microwave for a minute on 40% power.  They are especially great with a cup of coffee.

Stars of the recipe:

  • 2 and 3/4 cups of All Star Muffin Mix

  • 1 cup chopped fresh or frozen cranberries

  • 1/2 cup chopped pecans

  • 3 tablespoons sugar

I omitted the sugar when I used the Craisins.


  1. In a large bowl, combine muffin mix, cranberries, pecans and sugar.

  2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. 

  3. Fill paper-lined muffin cups three-fourths full.

  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.

  5. Cool for 5 minutes before removing to a wire rack.

  6. Serve warm.

 For more great recipes, visit Tempt My Tummy Tuesday and Colleen's Recipe Swap.


  1. The basic muffin sounds easy enough... but with cranberries and pecans sounds amazing!! ~Alison


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