These are quick and easy. No mixer necessary. Better if made a day ahead. These freeze beautifully.
Cranberry Black Walnut Mini Muffins
2 cups all-purpose flour
Preheat oven to 375 degrees. Grease mini muffin pan(s).
Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries, and black walnuts, and stir to coat with flour mixture. Mix together the egg, oil and orange juice. Pour egg mixture into the flour mixture, and stir until just blended. Spoon the batter in the mini muffin pan to the top for that muffin crown.
Bake 15-20 minutes, until lightly brown and test clean with a toothpick.
Note: Do not expect to get the same robust flavor if using English walnuts.