CRAN-APPLE MUFFINCAKE A muffin batter takes on a new shape with this hearty, harvest time muffincake. Preparation time: 30 min Baking time: 45 min Yield: 12 servings Muffincake Ingredients: | 2 1/4 | | cups all-purpose flour | | 1/2 | | cup sugar | | 1/2 | | cup finely chopped pecans | | 1 | | tablespoon baking powder | | 3/4 | | cup LAND O LAKES�?Fat Free Half & Half | | 1/2 | | cup LAND O LAKES® Butter, melted | | 1 | | medium (1 cup) tart cooking apple, peeled, cored, coarsely chopped | | 1 | | egg | | 1 | | teaspoon vanilla | | 1 | | cup fresh or frozen cranberries, coarsely chopped | Glaze Ingredients: | 1/2 | | cup powdered sugar | | 2 | | to 3 teaspoons LAND O LAKES�?Fat Free Half & Half | Heat oven to 350°F. Combine flour, sugar, pecans and baking powder in large bowl. Set aside.
Combine fat free half & half, butter, apple, egg and vanilla in medium bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
Spread batter into greased and floured 9-inch round cake pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan.
Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl. Drizzle over warm cake.
Nutrition Facts (1 serving): Calories: 260, Fat: 12g, Cholesterol: 40mg, Sodium: 190mg, Carbohydrates: 35g, Dietary Fiber: 2g, Protein: 4g
|
Free Forum Hosting
Important Announcement
First 