Quick Cranberry Nut Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âOne of my favorite recipes to make with my granddaugther, Sarah, is Cranberry Nut Muffins. Sarah pours in the ingredients and helps stir. Her eyes light up when I tell her she can take some of these lovely sweet-tart muffins home to share with her family,â says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hitâsince both are seasoned with love! Ingredients:
2 cups king arthur unbleached all-purpose 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 |
1/2 cup chopped pecans |
2 tablespoons grated orange peel |
Directions:
1. In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the 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.
2. 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. Yield: about 1 dozen.
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