Cinnamon and sugar-topped muffins absolutely bursting with fresh cranberries, apples and pecans.

Cranberry-Apple-Pecan Muffins

3 cups all-purpose flour
1 1/4 cups granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs
1 tart green apple, peeled, cored and coarsely chopped
2 to 3 cups cranberries, coarsely chopped
1/2 cup melted butter
3/4 cup milk
1 cup pecans chopped

Coarse sugar (turbinado sugar) mixed with cinnamon for sprinkling

1. Preheat oven to 400°F (205°C). Grease and flour two 12-cup muffin tins or line with paper liners.
2. Combine flour, sugar, baking powder and salt in a medium bowl; stir in cranberries, apples and pecans; make a well in the center.
3. In another bowl, beat eggs and milk together. Add butter and mix well. Pour mixture into well of dry ingredients, mixing batter until just moistened; do not over mix..
4. Fill prepared muffin tins, mounding batter high. Sprinkle with coarse sugar and cinnamon combined.
5. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 2 dozen muffins.