Fresh Cranberry Muffins

These are super easy to make and always a big hit. I make them as muffins, but have also made them as squares--just bake in a 9-inch square pan for about 10 minutes longer. My mom always requests them for her birthday--we just split them open and add a scoop of vanilla ice cream. When fresh cranberries are on sale around the holidays I buy several bags and freeze them so I always have them on hand.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 15 muffins

Ingredients

• 1 1⁄2 cups sugar
• 2  large eggs
• 3⁄4 cup butter (melted and slightly cooled)
• 1  tablespoon  almond extract
• 1 1⁄2 cups flour
• 2  cups fresh cranberries
• 1⁄2 cup  chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
2. Beat sugar and eggs together until thickened.
3. Add melted butter and almond extract. Beat well.
4. Add flour. Beat well.
5. Stir in cranberries and pecans.
6. Fill muffin pan. Since these do not raise much fill the cups to the top.
7. Bake at 350 degrees for 45 minutes or until browned on top and done in center.
8. Cool on wire rack.