Cranberry Pecan Muffins

I'm in a total baking mood. Right now I want to be a baking queen. Breads, muffins, scones, cakes...all of it! I'm not sure what has me in this mood...maybe it's the snow we got yesterday, and how I want to be inside my tiny house, all warm and toasty with good things in the oven. Whatever the reason, I raided my pantry this evening to see what goodies I could make. For starters, I came up with these cranberry pecan muffins. Inspired by a recipe from BHG, I actually came up with the idea myself. Finally, some creativity! Anyway, I added sour cream to the muffins and it made them so moist. Yum! And you could also substitute any kind of your favorite nuts here...you don't have to use pecans. Throw in whatever you have on hand! Here is the recipe...hope you enjoy it as much as I did!

Ingredients:
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


Directions:
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.