Every year after Thanksgiving I stock up on fresh cranberries. Often stores are trying to get rid of them and they mark them down tremendously (last year I scored several bags for 99 cents!). I toss them in my freezer and I can make all sorts of yummy goodies year round – even when cranberries aren’t available. Here is one of my favorite ways to use them:
Cranberry, Orange, Pecan Muffins
1 1/2 cups chopped fresh or frozen cranberries
1 1/4 cups sugar, divided
3 cups all-purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 Tbsp grated orange peel
Toss cranberries with 1/4 cup of sugar in a bowl and set aside.
Preheat oven to 400 degrees. Prepare muffin tins with baking spray or paper liners.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk and stir into flour mixture until just moistened. Gently fold in cranberries, pecans, and orange peel.
Fill muffin tins 2/3 full and bake for 20 to 25 minutes. Makes about 18 muffins.
*Note: These can be frozen and are delicious! I pop the extras in a gallon-sized freezer bag and when I need a quick breakfast I take a couple out and microwave them for 30 seconds. Then, I put them in the toaster oven until warmed through. They taste just like they were fresh baked!