Cranberry Pecan Muffins

April 27, 2020

Cranberry Pecan

Muffins


1-1/2 c All Purpose Flour 1-1/2 tsp Baking Powder 1/2 tsp Salt 1/2 c Old Fashioned Oats 1/2 c Unsalted Butter, room temperature 2/3 c Brown Sugar 2 Large Eggs 1 tsp Vanilla 1/2 c Sour Cream 1/2 c Raw Pecans, chopped 1/2 c Fresh Cranberries, chopped	Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and oats in a bowl and set aside. Cream butter and brown sugar in stand mixer or in a bowl with hand mixer for 2 minutes. Add eggs and vanilla to butter-sugar mix and mix 1 minute. Add half flour mix into egg mix and incorporate, followed by half of sour cream, followed by remaining flour mix, and finally sour cream. Make sure ingredients combine thoroughly at each stage before adding in alternate ingredients. Mix in pecans and cranberries. Place a heaping tbsp of batter in each cup of greased mini muffin tins and bake 15 min (fill 3/4 full and bake for 22 min for regular size muffins. Cool and serve. Refrigerate after 1 day.