Cranberry Pecan Muffins
|Cranberries||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Cinnamon muffin mix||19 Ounce (1 Package)|
|Water/Milk||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Preheat oven to 400°F.
Place 14 (2 1/2-inch) paper liners in muffin cups.
Place cranberries and corn syrup in heavy saucepan.
Cook on medium heat, stirring occasionally, until cranberries pop and mixture is slightly thickened.
Drain cranberries in strainer; set aside.
Empty muffin mix into medium bowl.
Break up any lumps.
Add egg and water.
Stir until moistened, about 50 strokes.
Stir in cranberries and pecans.
Knead swirl packet from Mix for 10 seconds before opening.
Cut off 1 end of swirl packet.
Squeeze contents over top of batter.
Swirl into batter with knife or spatula.
Do not completely mix in.
Spoon batter into muffin cups
Sprinkle with contents of topping packet from Mix.
Bake at 400°F for 18 to 22 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 5 to 10 minutes.