Cranberry Walnut Muffins

• 1-1/2 cup Coarsely Chopped Fresh Cranberries
• 1 cup All-purpose Flour
• 2 cups Multi-grain Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Ground Cinnamon
• 2 teaspoons Ground Ginger
• 1-1/4 cup Whole Milk
• 2 Extra Large Eggs
• 1/2 pounds Unsalted Butter, Melted And Cooled
• 1/2 cups Dried Cranberries
• 3/4 cups Coarsely Chopped Walnuts
• 3/4 cups Brown Sugar, Packed
• 3/4 cups Granulated Sugar

1. Preheat oven to 375u0b0F. Line 18 muffin cups.
2. Place fresh cranberries in a food processor fitted with a steel blade. Pulse until chopped.
3. In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and ginger. Make a well in the center and add milk, eggs, and melted butter. Stir quickly just to combine. Add chopped fresh and dried cranberries, walnuts, and both sugars. Stir just to distribute the fruit, nuts, and sugar evenly throughout the batter.
4. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

fresh cranberries, allpurpose, multigrain flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, milk, eggs, unsalted butter, cranberries, walnuts, brown sugar, sugar

Taken from tastykitchen.com/recipes/breads/cranberry-walnut-muffins/ (may not work)