I found this amazing little cookbook at Borders for, get this. . . $2. Can you believe that? It is a great little book. Full of good recipes and lots of pictures (I love seeing what things are suppose to turn out like) and a really good variety of muffins, cookies, and bar cookies. So here is one that I tried that was super yummy.
Cranberry Pecan Muffins
1 3/4 c. flour
1/2 c. brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/4 c. butter, melted
1 egg, beaten
1 c. chopped fresh cranberries (I used frozen and they were great. Let them thaw on counter for about 5 minutes then coarsely chop.)
1/3 c. chopped pecan- we skipped the nuts because of Syd
1 tsp. grated lemon peel
Preheat oven to 400 degrees. Grease muffin tins. I used mini-muffin tins.
Combine flour, brown sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg in a small bowl until blended; stir into flour mixture just until moistened. Fold in cranberries, pecans, and lemon peel. Spoon into prepared muffin cups, filling 2/3 full.
Bake 15-17 minutes or until a toothpick inserted into centers comes out clean. Remove from pans and cool on wire rack. These muffins are best served warm. We had them for breakfast. The muffins will keep several days if stored in an airtight container.
Makes about 36 mini muffins
