Directions
Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer on medium speed, beat 3/4 cup Shedd's Spread Country Crock® Honey Spread with 3/4 cup brown sugar 4 minutes or until fluffy, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, mixing just until blended. Stir in pecans and cranberries.
Evenly spoon batter into prepared pan, then sprinkle with remaining 1/4 cup brown sugar; press gently. Bake 20 minutes or until a toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Meanwhile, in small microwave-safe bowl, microwave remaining 1/4 cup Spread at HIGH 5 seconds or until melted. Stir in confectioners sugar; drizzle over muffins.
TIP: For easy drizzling, pour drizzle mixture into a small resealable plastic bag and squeeze to bottom. Snip off a tiny piece of the corner of the bag and squeeze to drizzle over muffins.
See nutrition information for sugar content.
Nutrition Information per muffin
Calories 280, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 12g, Cholesterol 35mg, Sodium 260mg, Total Carbohydrates 41g, Sugars 27g, Dietary Fiber 1g, Protein 3g, Vitamin A 10%, Vitamin C 0%, Calcium 8%, Iron 6%