MIXING METHOD: "MUFFIN" METHOD = WET + DRY

PREP MUFFIN PANS: Place muffin pan on half sheet pan. Line muffin pans with large 6" diameter paper liners. Just before scooping batter, spray with a non-stick spray (Pam with flour).

MIX: In a large mixing bowl, whisk together the DRY INGREDIENTS.

In a medium mixing bowl, whisk together the LIQUID INGREDIENTS.

Pour liquid ingredients into the center of the flour mixture. Fold together with rubber spatula until flour is half absorbed. Sprinkle the cranberries evenly over the top of the batter, then continue folding just until they are well incorporated and all the flour is moistened. Scrape the bottom of the bowl and fold in any loose flour. This batter will be very stiff.

SCOOP MUFFIN BATTER: USE A #8 GRAY SCOOP - LEVEL (1/2 cup).

TOPPING: "STUD" the tops in a random fashion with the extra cranberries, then sprinkle generously with sanding sugar or sparkling sugar.

BAKE: After pre-heating the oven to 450°F (232°C), turn down to 425°F (218°C) when the muffins go in and bake for 15 minutes. Rotate pan and turn oven down to 400°F (204°C) to finish baking, another 14 - 15 minutes. Total baking time: 29 - 30 minutes. Bake until golden brown and a wooden skewer tests clean. To double-check doneness, use an instant digital thermometer to determine the internal temperature, or use a digital thermometer with a probe, inserted into one of the muffins after about 20 minutes of baking (when the crust is fully formed). Set the thermometer to beep @ 209°F.

COOL: Leave in the pan 5 -10 minutes only, then transfer to a cooling rack, or place them on top of the muffin pan to finish cooling. Make sure they sit flat and level to cool. Letting them cool completely in the pan will cause them to sweat and stale faster.