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Cranberry Pecan Muffins




Source of Recipe


Heidi


List of Ingredients




Cranberry Pecan Muffins

12
Reynolds� Baking Cups

TOPPING:


2
tablespoons flour

2
tablespoons sugar

1
tablespoon butter or margarine, softened

MUFFINS:


1 1/2
cups flour

3/4
cup sugar

2
teaspoons baking powder

1/4
teaspoon salt

1/4
cup butter or margarine

1
egg, beaten

1/2
cup milk

1
cup fresh or frozen cranberries, coarsely chopped

1/2
cup chopped pecans

1
tablespoon grated orange peel




Recipe



PREHEAT oven to 400�F. Place Reynolds Baking Cups in muffin pans;
set aside.

FOR TOPPING, COMBINE topping ingredients until crumbly; set aside.

FOR MUFFINS, COMBINE flour, sugar, baking powder and salt; cut in
butter until the mixture resembles coarse crumbs. Beat together egg
and milk. Add to flour mixture; stir just until dry ingredients are
moistened. Stir in cranberries, pecans and orange peel. Spoon
batter into baking cups filling 3/4 full. Sprinkle topping over each
muffin.

BAKE 20 to 25 minutes or until toothpick inserted in center of
muffin comes out clean.


Number of Servings: 12