1 1/2 cups fresh or frozen cranberries
1/4 cup light corn syrup
1 package cinnamon swirl muffin mix
3/4 cup water
1/2 cup chopped pecans
Preheat oven to 400 degrees. Place paper liners in muffin cups. Place cranberries and corn syrup in heavy saucepan. Cook on medium heat until cranberries pop and mixture is slightly thickened. Drain cranberries in strainer, set aside.
Empty muffin mix into medium bowl. Add egg and water. Stir. Add cranberries and pecans. Swirl into cinnamon packet into batter.
Spoon batter into muffin cups. Sprinkle with contents of topping packet from mix.
Bake for 18-22 minutes. Cool.