Food & Photo; Fotolia
Doubly delicious with two kinds of cranberries, these tender sour-cream muffins are finished with a sweet glaze.
- 1 3/4 c all-purpose flour
- 1/2 c chopped pecans
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 3/4 c packed light brown sugar
- 1/2 c sour cream
- 1/2 c whole-berry cranberry sauce
- 1/2 c sweetened dried cranberries
- 1/3 c butter, melted
- 1 c confectioners' sugar
- 2-3 tbsp milk
Heat oven to 350°F. Coat 10 muffin cups with cooking spray. Mix first 5 ingredients.
In large separate bowl, whisk next 6 ingredients; stir in flour mixture.
Divide among muffin cups. Bake 18-20 min. Cool.
Mix confectioners' sugar and milk. Spoon over muffins.