Orange Cranberry Nut Muffins
12 servings
2 cups flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter, melted
1 egg, beaten
1 1/2 cups fresh or frozen cranberries, halved (I used crasins this morning)
1/2 cup chopped pecans
2 tablespoons grated orange peel
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter, melted
1 egg, beaten
1 1/2 cups fresh or frozen cranberries, halved (I used crasins this morning)
1/2 cup chopped pecans
2 tablespoons grated orange peel
Combine flour, sugar, baking powder and salt. Combine orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with butter and enjoy!
Those muffins look good. I made cranberry bread today with orange juice in it. I used whole wheat flour and I just get so disappointed with the taste of things when I use whole wheat. I think it's just taste buds raised on white flour. They won't change teams.
ReplyDeleteMuffin Monday -- I love it! This is my first time visiting, and I LOVE your blog! So many creative ideas. Your banners are really neat. I will definitely be back to visit some more.
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