Prep 30 mins
Cook 25 mins
This recipe only produces very large muffins, but the addition of pecans gives the traditional cranberry-orange muffins a whole new flavor. A real treat for Thanksgiving or Christmas brunch!
- 1 tablespoon orange zest (from a large navel orange)
- 3⁄4 cup milk
- 1⁄4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup fresh cranberries, coarsely chopped using blender
- 1⁄2 cup pecan pieces
- Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
- Grease bottoms of jumbo muffin pan with vegetable shortening.
- Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
- Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
- Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.
These ended up being more scone/biscuit- like than fluffy muffins...I think because the batter seemed a little thick and they're not very sweet. They still have a really good flavor to them and are fairly soft in the middle. Also, the orange didn't stand out as much as I would have liked.