'tis the season muffins

I wanted to use up some leftover cranberries I had from Thanksgiving, so that's how this recipe came about this morning......

oven 400 degrees

1 1/3 cups a.p. flour

3/4 cup rolled oats (not instant)

1/3 cup vanilla sugar

2 tsp baking powder

1/4 tsp salt

1 tsp or so of orange peel 

1 beaten egg

3/4 cup milk

1/4 cup cooking oil

1 heaping cup of cranberries (i used frozen and they worked perfectly)

handful of finely chopped pecans (or any other nut on hand)

heaping teaspoon of dark brown sugar

grease a 12-muffin pan - you only need to grease 9 of the 12 to make proper-size muffins.  combine all dry ingredients (including orange peel) in one bowl.  combine the egg, milk and oil in another bowl.  dump the egg mixture all at once to dry mixture.  stir until just moistened but don't over-stir - batter should be lumpy.  gently fold in cranberries.  plop into 9 of the muffin cups.  combine the pecans and brown sugar (using hands i think works best - distributing all the brown sugar evenly) and sprinkle the mixture on top of each muffin - generously.  bake for 20 minutes or so until golden.  cool in muffin cups on wire rack for 5 minutes before removing from pan.  serve warm with butter, jam, or whatever floats your boat.