Cranberry Spice Muffins

Susan Pachikara (COPYRIGHT 2011)

CRANBERRY SPICE MUFFINS
(COPYRIGHT 2011)

Makes 12 muffins

INGREDIENTS

1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup plus 2 tablespoons granulated sugar
3/4 cup chopped pecans
1 cup fresh cranberries, chopped
1/2 cup butter, melted and cooled
1 large egg
1/2 cup plus 2 tablespoons whole milk

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

Heat oven to 375 degrees.

Line muffin tin with baking cups.

In a large bowl, whisk together all-purpose flour, wheat flour, baking powder, baking soda, salt, cardamom, ginger, cinnamon and granulated sugar. Scatter brown sugar over flour mixture with fingers, then whisk to incorporate.

Mix in pecans and cranberries with a spoon.

In a small bowl, gently beat egg with a fork. Mix in milk and butter.

Pour wet ingredients over dry ingredients. Mix until just combined. It's a thick batter.

Fill muffin tin.

Bake for 20 to 25 minutes.

Susan Pachikara (COPYRIGHT 2011)