Cranberry & Toasted Pecan Muffins

Since it is Joel's week for meals, he put together a menu plan that included breakfast, lunch, and dinner.  I'm excited, since I'm home all week from work, but at the same time, I'm kind of bummed.  I was looking forward to using this time off from work to do some cooking!  I guess I'll just have to help wherever I'm needed.  For breakfast Tuesday morning, Joel decided on muffins from The Ski Country Cookbook.  Originally, the recipe called for walnuts, but we happened to have pecans in the freezer that we wanted to use up, so pecans it was!  This batter is insanely thick, which makes for a heavy muffin.  Usually, whenever we bake muffins, they just have a rounded top, but this time, for once, our muffins had muffin tops--the best part!!

1 stick Unsalted Butter, melted
2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Frozen Cranberries, thawed
1/2 cup Pecan Halves, toasted
1/2 cup Sugar
1/2 cup Light Brown Sugar
1/2 cup Milk
1 Egg, lightly Beaten
1 teaspoon Vanilla Extract

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  Put the cranberries, pecans, sugar, and brown sugar in a food processor.  Pulse 8-10 times until coarsely ground, or finely chop the cranberries and pecans and toss them in with the sugars.  In a medium bowl, combine the butter, milk, egg, and vanilla.  Pour into the flour mixture and stir until just combined.  Scrape the cranberry-pecan mixture into the batter and mix until just combined.  Do not over mix.  Spoon the batter into the wells of a 12-muffin tin lined with paper liners, filling each one about 2/3 full.  Bake at 400 degrees for 15-20 minutes until the muffins are risen and browned and a tester inserted in the center comes out clean.  Set the muffin tins on wire racks to cool for about 5 minutes.