Cranberry Nut Muffins

Submitted by Gingerbear

• Ready In: 35mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 473.18 ml all-purpose flour
• 236.59 ml sugar
• 14.78 ml baking powder
• 3.69 ml salt
• 118.29 ml orange juice
• 118.29 ml milk
• 78.78 ml butter or 78.78 ml margarine, softened
• 1 egg, beaten
• 354.88 ml fresh cranberries or 354.88 ml frozen cranberries, halved
• 118.29 ml chopped pecans
• 29.58 ml orange zest

directions

1. In a mixing bowl, combine the flour, sugar, baking powder and salt.
2. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
3. Fold in cranberries, pecans and orange peel.
4. Fill greased or paper-lined muffin cups three-fourths full.
5. Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pans to wire racks.

Reviews

[Suzanne M.]

This recipe is deserving of many stars. The muffins bake up moist and every bit as delicious as your imagination is capable of tasting. Will be a long-standing favorite in my house!

 

[MimiKooks]

Yummy! Very simple, easy recipe - a hit with the family!

 

[tisaOK]

Loved this recipe, if you do not like a big burst of tart that you get from the halved cranberries--try quartering them instead.

 

[Beeks]

I loved these muffins,I'm just on my second one as I write this review. I used Equal instead of sugar and Ruby Red and Tangerine Cocktail instead of orange juice and I also added half a cup of coconut.These are simply marvelous. I could eat two more but I must share because they're too good to keep for myself,unless I make a second batch,hmmmm...

 

[Nancy Bert]

I followed the recipie almost to the letter, using whole cranberries because later, when one bites into the muffin, that bursting berry gives a delightful tang. One difference was that I had only English walnuts on hand, so I used them instead. I also used skim milk and an egg just laid by our hen, Bucky. I used to bake for several large restaurants, so I only stir the muffins for a very minimal time (25 strokes with a wooden spoon) and dip them (ice cream scoop) into muffin papers which have been sprayed with a vegetable oil. They were absolutely delicious.