1. Preheat oven to 350 degrees. Lightly grease a muffin tin or use liners.  I used a 6 cup muffin tin here to make large muffins

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2. Using a stand mixer or hand mixer beat the eggs, honey, and brown sugar on medium speed 4-7 minutes. In a separate bowl combine the flour and the salt. 

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3. Add in the butter, vanilla, and optional almond extract. Beat an additional 2 minutes or until the butter is incorporated into a smooth consistency.

 

4. Using a spatula, fold in the dry mixture. Once mixed well add in cranberries and pecan pieces. 

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5. The batter will be thick, spread into the prepared pan.

 

6. To prepare the pecan topping: heat the butter in a sauté pan over medium heat, add the brown sugar and stir, lower heat and add the pecans and pinch of salt. Cook for about 2 minutes, stirring until the butter and sugar mixture is shiny and smooth, and the nuts are well-coated with this mixture. Spread over uncooked batter.

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7. Bake 30-40 minutes. Tent the muffins with foil for most of the cooking and remove the foil in the last 10 minutes (this is to keep the pecan topping from burning)  A toothpick should come out clean when ready. 

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8. Cool for 15 minutes then run a knife around the edge of the pan to remove muffin. Makes 6 large dense muffins with 10g of Protein in each.  

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- if using a regular-sized muffin pan you may have to adjust the time ( maybe check the muffins around 20-25 minutes).

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* To rehydrate cranberries put cranberries in a heatproof bowl and pour over hot water to cover, let stand 20 minutes., or put in a microwave-safe bowl cover with water heating on high 30-60 seconds. Drain water once hydrated. 

If using rehydrated cranberries lower honey to 1/2c.