Cranberry and Nut Muffins

We love these muffins--especially for breakfast on the weekends! I found this recipe at cooks.com a while ago and have made these several times since for friends and family who stay with us.

• Ready In: 30 mins
• Serves: 6-12
• Yields: 6-12 Muffins

Ingredients

• 1⁄2 cup sugar
• 2  cups all-purpose flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 3  tablespoons sugar
• 1  egg
• 1  cup milk
• 3  drops vanilla or 3  drops  almond extract or 3  drops rum
• 1⁄4 cup butter or 1⁄4 cup shortening, melted
• 1  cup  chopped cranberries, raw
• 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
• 1⁄2 teaspoon  orange peel, freshly grated (optional)

Directions

1. Preheat oven to 400°F.
2. Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.
3. Combine chopped cranberries with 1/2 cup sugar.
4. Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.
5. Stir in cranberries, chopped nuts, and orange peel (optional).
6. Bake at 400°F for 20 or 25 minutes.
7. Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.