cranberry pecan muffins

Adapted from epicurious.

1 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 or 2 eggs

1/2 cup granulated sugar

1 teaspoon  orange or lemon  zest (optional)

1 teaspoon orange or lemon extract (optional)

1 cup plain or citrus flavoured yogurt, buttermilk or milk with 1 tsp vinegar added

1/4 cup canola oil

1 cup cranberries, fresh or frozen (thawed) and halved

1/2 cup pecans, coarsely chopped

1/4 cup raisins (optional)

Mix dry ingredients in a large bowl.  Beat eggs, sugar, oil, milk and flavouring in a second bowl.  Add dry ingredients into the wet, add the cranberries and nuts.  Blend and don’t over-beat.  Fill 12 muffins cups. Bake at 400F 20 to 22 minutes until golden brown and well risen and a cake tester inserted in the center comes out clean.

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