Cranberry Pecan Muffins

Two days ago, I posted about a recipe for an All-Star Muffin Mix that I found in Taste of Home’s Simple and Delicious magazine.  One of the add-ins I used in the muffin mix was dried cranberries and pecan pieces.  The original recipe called for either fresh or frozen cranberries.  Even though I didn’t have either in the house, I had Craisins, so I used those instead. 

After I baked a batch of those, I flash-froze them and then put them in freezer bags for later use.  These are great for quick breakfasts, which I will need when school starts in a week and a half.  I just put one in the microwave for a minute on 40% power.  They are especially great with a cup of coffee.

Stars of the recipe:

• 2 and 3/4 cups of All-Star Muffin Mix
• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped pecans
• 3 tablespoons sugar

I omitted the sugar when I used the Craisins.

Steps:

1. Mix muffin mix, cranberries, pecans, and sugar in a large bowl.
2. Whisk the egg, milk, and butter; stir into dry ingredients until moistened. 
3. Fill paper-lined muffin cups three-fourths full.
4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
5. Cool for 5 minutes before removing to a wire rack.
6. Serve warm.

 For great recipes, visit Tempt My Tummy Tuesday and Colleen’s Recipe Swap.