2 cups all-purpose flour (or you could do 1/2 cup of all-purpose flour and 1 1/2 cups whole wheat flour)
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
3/4 cup light sour cream
3/4 cup milk
2 tbsp. vegetable oil
1/3 cup dried cranberries
1/3 cup chopped pecans
Preheat oven to 400 degrees. Grease 12 muffin cups, or use muffin liners; set pan aside. In a large bowl stir together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl combine eggs, sour cream, milk and oil. Add egg mixture to flour mixture and stir just until combined. (Batter may be lumpy) Stir in cranberries and pecans.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake 15 to 18 minutes or until golden brown on top. Cool in the pan on a wire rack for 5 minutes. Remove from pan and serve warm.