Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

A muffin batter takes on a new shape with this hearty, harvest time muffincake. I got this from LOL.COM. It looks so good. Putting it here for safekeeping

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Combine flour, sugar, pecans and baking powder in large bowl. Set aside.
  3. Combine fat free half & half, butter, apple, egg and vanilla in medium bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
  4. 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.
  5. Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl. Drizzle over warm cake.

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