On Christmas day we had plans to go to my parents' house for a late brunch, but we needed something to tide us over until then. I had some cranberries leftover from making cookiescookies so I decided to make cranberry muffins.

They turned out pretty good. I wish I'd had an orange to zest into the batter, but in lieu of that I used some Patron Citronge to soak the cranberries in. It wasn't quite the same but it was better than nothing.

A quarter cup of pecans was not nearly enough. I couldn't even tell they were in there. I would probably double the amount if I made these again.

Adapted from Cooks.com
Makes 12 muffins

1 1/4 cups chopped fresh cranberries
1/2 cup sugar (for cranberries)
1 tablespoon flavored alcohol (I used Patron Citronge, an orange liqueur)
1/3 cup unsalted butter
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup milk
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped pecans

In a small bowl, toss cranberries with 1/2 cup sugar (and alcohol, if using) and allow to stand for 15 minutes.

In the bowl of an electric mixer, cream butter and beat in 1/3 cup sugar until light and fluffy. Stir in egg and beat for 1 minute.

Stir in the sugared cranberries along with 2/3 cup milk.

Whisk together flour, baking powder and salt. Add to the mixing bowl gradually while on very slow speed (about 30 seconds). Stir in pecans.

Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry).