
Cranberry Ginger Muffins

By: McCormick Kitchens
Made With:

Recipe Info
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Prep Time:
10m
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Cook Time:
25m
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Ingredients:
11
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Servings:
12
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User Rating:
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, melted and cooled
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons Gourmet Garden™ Ginger Stir-In Paste
- 1/2 cup dried cranberries
- 3/4 cup chopped pecans, divided
Nutrition Information
(per serving)
Key products
Instructions
- Preheat oven to 350°F. Mix flour, sugar, baking powder, cinnamon and salt in a medium bowl. Set aside.
- Mix butter, milk, eggs, and Ginger Paste in a large bowl with a wire whisk. Working in batches, mix dry ingredients into wet mixture using a rubber spatula. Stir gently just until moistened. Stir in cranberries and 1/2 cup of the pecans; batter will be thick.
- Spoon batter into 12 paper-lined muffin cups, filling about 2/3 full. Top with remaining 1/4 cup chopped pecans. Bake 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.