These are good muffins, although my favorite use of cranberries is still the bread with cranberries, walnuts, bananas and such. Still, quick and easy. (And I'm nearly done with my supply of frozen cranberries!)
Cranberry Nut Muffins
1 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup pecans, coarsely chopped
1 egg, beaten
3/4 cup milk
2/3 cup sugar (or sugar substitute)
4 Tbsp. butter, softened
1 1/2 cups cranberries
Preheat oven to 350ºF. Grease 10 muffin cups or line with paper wrappers. Sift together flour, baking powder, baking soda, and salt into a large bowl. Stir in the pecans, and make a well in the center. Put the remaining ingredients into a separate bowl, and mix those until thoroughly combined. Pour those ingredients and cranberries into the flour mixture. Gently fold ingredients together to form a moist batter.
Spoon batter into prepared muffin tins, filling full. Bake 15 minutes or until golden brown and toothpick inserted into center comes out clean.