Cranberry Pecan Muffins
chopped fresh or frozen cranberries
Preheat oven to 400F. Line 18 muffin cups with paper liners.
In a small bowl, toss together chopped cranberries and 1/4 cup sugar. Set aside.
In a mixing bowl, beat together remaining cup of sugar, butter, eggs, vanilla, orange zest, and milk until combined. Add flour, baking powder, and salt; beat until just combined. Fold in pecans.
Fill the muffin cups two-thirds full. Bake in preheated over 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack.