Directions:
- Preheat oven to 375 degrees.
- Grease and flour muffin tins.
- In a large bowl sift the dry ingredients and set aside. In another bowl, beat the eggs. Add the oil, milk, yogurt and lemon zest. Stir mixture until well blended.
- Pour the wet ingredients into dry ingredients and stir just until moistened. DO NOT overmix.
- Gently fold in the fresh cranberries. Spoon batter into muffin tins and top with chopped pecans.
- Bake the muffins for 20-25 minutes (15-20 minutes for small muffins), or until toothpick inserted in center comes out clean.
- Cool several minutes on wire rack. Remove the muffins from pan and cool completely.
- Yield 12 large or 18 small muffins. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.58 Kcal (3570 kJ) | ||
| Calories from fat | 347.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.67g | 59% | |
|---|---|---|---|
| Cholesterol | 62.99mg | 21% | |
| Sodium | 2514.58mg | 105% | |
| Potassium | 650.34mg | 14% | |
| Total Carbs | 113.74g | 38% | |
| Sugars | 28.29g | 113% | |
| Dietary Fiber | 11.18g | 45% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 5.6mg | 31% | |
| Calcium | 377.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 297.34 Kcal (1245 kJ) | ||
| Calories from fat | 121.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 59% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 21% | |
| Sodium | 876.98mg | 105% | |
| Potassium | 226.81mg | 14% | |
| Total Carbs | 39.67g | 38% | |
| Sugars | 9.87g | 113% | |
| Dietary Fiber | 3.9g | 45% | |
| Protein | 5.72g | 33% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.9mg | 31% | |
| Calcium | 131.7mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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