Every year I get a little overzealous and buy so many cranberries for Thanksgiving that, without fail, I end up with a whole extra bag in the fridge. While I think of cranberries as being quite tart, after watching Kenya eat a handful of them plain last week and liking the taste of them (or at least pretending to), I figured that a muffin with a big handful chopped up in them sounded like a really nutritious way to use the ones I had left over.
If you're looking for a special holiday treat to take to school or for a get together over the holiday, these Cranberry Pecan Mini Muffins are an out of the ordinary treat!
Cranberry Pecan Muffins (makes 24 mini muffins)
- 1 1/2 Cups All Purpose Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup old fashioned oats
- 1/2 Cup unsalted butter, room temperature
- 2/3 Cup brown sugar
- 2 large eggs
- 1 Tsp Vanilla Extract
- 1/2 Cup sour cream
- 1/2 Cup Raw Pecans, chopped
- 1/2 Cup Fresh Cranberries, chopped
Preparation1. Preheat oven to 375 F.
2. Whisk the flour, baking powder, salt and oats in a bowl. Set aside.
3. Cream the butter and brown sugar in a standing mixer (or bowl using a hand mixer) for 2 minutes.
4. Add the eggs and vanilla into the butter-sugar mixture and mix for 1 minute.
5. Add half of the flour mixture into the egg mixture and incorporate it, followed by half of the sour cream, followed by the remaining flour mixture and finally the sour cream. Make sure the ingredients combine thoroughly at each stage before adding in the alternate ingredient.
6. Mix in the pecans and cranberries.
7. Place a heaping tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes ( fill 3/4 full and bake for 22 minutes for regular sized muffins).
8. Cool and serve.
* Refrigerate muffins after 1 day.