Cranberry Pecan Muffins

Good morning! Or afternoon. Or whatever part of the day it is when you read this.

It is a gorgeous fall morning here, and I was thinking it's a great day for some cranberry orange pecan muffins!

Here is the recipe for these amazing cranberry pecan mini-muffins:

1 bag Flour Girls' Basic Muffin Mix
1/4 cup dried, chopped cranberries
1/4 - 1/3 cup chopped pecans
1 egg
2 tablespoons of softened butter or oil
1/2 cup of orange juice - 3/4 if you prefer them a bit sweeter

My daughter took this and is SO proud of it. I'm proud of her!

Preheat your oven to 300. Mix dry ingredients first (wait to add the cranberries and nuts until the end, though). Then add one egg, 1/2 - 3/4 of a cup of liquid - we generally use milk, but feel free to experiment - and two or three tablespoons of softened butter or olive oil. Mix well. You want the batter to be fairly thick. Add the cranberries and the nuts, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 45-55 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.

With 1/4 cup of each and an extra tablespoon of sugar, each mini-muffin will be approximately 8.5 carbs and approximately 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 8.5 carbs per mini-muffin).

Yum!