Fresh Cranberry Muffins
These muffins are great for using up leftover cranberry sauce.


  1. Heat oven to 400 degrees.
  2. Combine flour, chia or flax, sugar, baking powder, salt and cinnamon in a large bowl; stir well with a whisk.
  3. Chop fresh cranberries in a food processor and add to the flour mixture, or, if you prefer a sweeter muffin, use whole-berry cranberry sauce. Make a well in the center of mixture.
  4. Combine milk, butter, orange juice, orange rind, vanilla and egg. Add to flour mixture, stirring just until moist. Add chopped pecans.
  5. Spoon batter into 12 muffin cups with liners. Bake for 18 minutes. Remove muffins from pan immediately and allow to cool on a wire rack.