Double Cranberry Muffins

• Muffin tin
• Food processor
• Whisk

• 1 ⅓ cups (6 2/3 ounces) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups pecan halves, toasted and cooled
• 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• ½ cup low fat milk
• 2 cups fresh or frozen cranberries
• ¼ cup dried cranberries
• 2 tablespoon Revl Fruits™ Boldly Cran™ Juice

1. Line a muffin tin with cupcake liners. Whisk flour, baking powder, ¾ teaspoon salt together in a bowl; set aside.

2. Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to a large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside for 30 minutes to thicken.

3. Give the cranberries & remaining ¼ teaspoon salt in a food processor 4-5 pulses until very coarsely chopped.

4. Use a rubber spatula to fold fresh and dried cranberries into batter. Use an ice cream scoop or large spoon to divvy up the batter in muffin cups  

5. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Let them cool for about 10 minutes before grabbing one!