2 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. milk
1/2 c. butter, melted
2 eggs
1 c. fresh or frozen cranberries, thawed
1/2 c. chopped pecans

Combine first 5 ingredients in a medium bowl, make well in center of mixture. Beat together milk, butter, egg; add to dry ingredients, stirring until moistened. Fold in cranberries and pecans. Spoon batter into paper-lined or greased muffin tins, filling 2/3 full. Bake at 400 degrees for 15 minutes or until done. Yield: 1 1/2 dozen.