6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Fall Recipe: Cranberry-Pecan Muffins

Support Provided By

We don't want to reserve our cranberry consumption solely for the sauce on the turkey. These muffins are a great way of getting in some of the powerhouse fruit all year round ... but if we're being honest, they'll probably mostly be baked in the fall.

Serve these America's Test Kitchen gems in a pre-Thanksgiving brunch to get everyone in the spirit, or, better, yet, elevate your leftovers by using your extra cranberry sauce in the recipe.

To do so, just sub in the sauce for the cranberries, and don't add the sugar in the recipe. (Of course, this only works if you've made a sweet, rather than savory, cranberry sauce.) And enjoy!

Cranberry-Pecan Muffins
Makes 12
The topping:
3 tbsps all-purpose flour
4 tsps sugar
1 tbsp packed brown sugar
2 tbsps butter, softened
pinch of salt
1/2 cup pecan halves

The muffins:
1 1/3 cup flour
1 1/2 tsps baking powder
1 tspn salt
1 1/4 cups pecans, toasted
1 cup sugar
2 eggs
6 tbsps of melted butter, cooled
1/2 cup skim milk
2 cups fresh cranberries
1 tbsp confectioners sugar

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.

Spray 12-cup muffin tin with baking spray. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside.

Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.

Pulse cranberries, remaining ¼ teaspoon salt, and confectioners' sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter.

Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time.

Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.

Eat better by following KCET Food on Facebook, Twitter, and Tumblr.

Support Provided By
Read More
Oysters on the grill at the Manila District in downtown Los Angeles.

Filipino-Led Micro-Businesses Blossom in the Pandemic at L.A.'s Manila District

With the coronavirus lockdown. the momentum of the Filipino food movement came to a screeching halt. Lauren Delgado and Rayson Esquejo felt they needed to do something. But they weren't sure how, at first.
Close-up view of cherry blossoms in Little Tokyo.

Where to Find the Most Beautiful Blooming Trees in the L.A. Area

While L.A. may be more closely associated with palm trees lining its sidewalks and streets, this sprawling city and its surrounding municipalities is actually a horticultural delight of varied treescapes. Here are seven spots to get a glimpse of great blossoms.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.