Cranberry pecan Muffin

Cranberry Pecan Muffin

Ingredients:

DRY:

2/3 All purpose flour

3/4 Tsp baking powder

1/4 Tsp salt

0.65 Cups pecan toasted lightly cooled just to remove softness

1/2 Cup sugar granulated

WET:

1 Large egg room temp

3 Tbsps butter room temp

1/4 Cup milk room temp

Star addition:

1 cup dried cranberries+couple tsps orange juice microwave couple mins to soften them or simmer on low flame until softens.

Kitchen Equipment/Utensils  :

Electric whisk

2 mixing bowls

flour sifted

spatula

muffin pan / oven safe ramekins

Cooking Method:

1. To make pecan flour grind pecan and sugar until a sand like texture in a blender

2. Sift flour,baking powder,salt and add to pecan flour.

3. Whisk all wet ingredients...3-4 mins by hand or couple times with a blender just to incorporate.

4. Fold  dry and wet and no over mixing and lastly add the cranberries.

5. NECESSARY ACTION: REST BATTER FOR 30 MINUTES

Bake 350F for 25 minutes or tooth pick test....

Tips:

Produces 6 muffins.

Rest the flour for 30 mins it rises and muffins turn out moist