Recipe Name Cranberry Pecan Muffins Submitted by Guest Recipe Description Has healthy pecans and fresh cranberries Quantity 12 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 4 teaspoons sugar 3 tablespoons all-purpose flour 1 tablespoon brown sugar 2 tablespoons unsalted butter, cold 1/2 cup, halves pecans, toasted 1 1/3 cup flour unbleached 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups, halves pecans, toasted 1 cup sugar 1 tablespoon sugar 2 large eggs 6 tablespoons unsalted butter, melted 1/2 cup fat free half and half/ person 2 cups, chopped cranberries, dried 1 tablespoon, unsifted icing sugar 1 dash salt Steps Sequence Step 1 1. For the Streusel: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter and salt until mixture resembles coarse sand, 4-5 pulses. Add pecans and process until pecans are coarsely chopped,about 4 pulses. Transfer to small bowl; set aside. 2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside. 3. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken. 4. Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.