Cranberry Muffins

3 c. all-purpose flour
3/4 c. granulated sugar
1 Tbsp. baking powder
1/2 c. milk
1/2 c. butter or margarine, melted
2 eggs
1 Tbsp. vanilla extract
3/4 c. chopped pecans
1 1/2 c. chopped fresh cranberries
1 Tbsp. grated orange peel

Topping:
1/4 c. granulated sugar
1 tsp. ground cinnamon
1 1/2 tsp. grated orange peel
1/4 c. chopped pecans

For muffins combine flour, sugar and baking powder in large mixing bowl. Make well in center of mixture and add milk, butter, eggs and vanilla. Stir just until all ingredients are moistened (batter will be lumpy). Stir in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups 2/3 full with batter. For topping, combine sugar, orange peel and cinnamon in small bowl. Stir in pecans. Sprinkle topping over muffins. Bake in preheated 375° oven for 25-30 minutes or until muffin springs back when gently pressed. Makes about 24 muffins.

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