Cranberry Nut Muffins

• 2-1/2 cups King Arthur White Whole Wheat Flour
• 1 cup Coconut Palm Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1 cup Dried Cranberries
• 1/2 cups Diced Pecans Or Walnuts
• 1-1/2 cup Plus 2 Tablespoons Tomato Juice
• 1/3 cups Sunflower Oil
• 1 teaspoon Vanilla Extract

1. Preheat your oven to 400 F. Grease the wells and top of a 12-count standard size muffin tin or use paper liners but still grease the top surface of the pan.
2. Whisk all of the dry ingredients (flour through nuts) in a large bowl. Set aside.
3. Whisk together the juice, oil and vanilla in another bowl. Pour the wet ingredients into the dry ones and stir until everything is moistened but don't over mix.
4. Spoon the batter into the muffin tin. Bake for 18-20 minutes then remove the pan from the oven. Let them cool in the tin for a few minutes before removing them.
5. Adapted from a King Arthur recipe.

arthur, coconut palm sugar, salt, baking powder, baking soda, ground cinnamon, cranberries, pecans, tomato juice, sunflower oil, vanilla

Taken from tastykitchen.com/recipes/breads/cranberry-nut-muffins-2/ (may not work)