Cranberry-Orange-Pecan Muffins

Although I haven’t lived in New Jersey for decades, in my heart, I’ll always be a ‘Jersey Girl’ because that’s where I was born and raised.
Of course, everyone knows that New Jersey is the Garden State; it says to right on the license plates!

NJ has a rather lengthy list of produce grown in the state, but today’s focus is on cranberries because it’s that time of the year.
Primarily a source of carbohydrates and fiber, cranberries are also an excellent source of vitamin C. The thing about cranberries is this – you won’t want to eat them in their natural state unless you favor extremely tart flavors!

In order to make cranberries palatable, adding sweetener to any cranberry recipe is a must, so I’m offering my recipe for Cranberry-Orange-Pecan Muffins for the Holiday season. Hope you’ll enjoy them!

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Cranberry-Orange-Pecan Muffins

Sweet-tart muffins that are perfect for breakfast, snacks, or dessert!
Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12

Equipment

  • 12-cup muffin tin

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup light – or – dark brown sugar packed
  • 2 tsp. baking powder
  • ½ tsp. ground cinnamon
  • 2 large eggs beaten
  • cup orange juice
  • 1 Tbsp. orange zest optional
  • cup vegetable oil
  • 1 cup fresh cranberries rinsed, sorted, and coarsely chopped (Note: frozen, thawed cranberries may be used.)
  • 1 cup chopped pecans Walnuts may be substituted.

Instructions

  • Preheat oven to 375°.
  • In a large bowl, combine flour, brown sugar, cinnamon and baking powder.
  • In a separate bowl add the beaten eggs, orange juice and oil; stir to combine.
  • Blend the wet ingredients into the dry ingredients, mixing just until moistened (batter will be somewhat lumpy).
  • Fold in cranberries, orange zest (if using) and nuts.
  • Lightly grease a 12-cup muffin tin or place 12 paper cups in each section.
  • Fill each section about ¾ full with the batter (cups will be almost full). Bake until golden brown, 20 minutes, or until an inserted toothpick comes out clean or with dry crumbs.
  • Remove muffins from pan to cool on a wire rack.
  • Serve with cream cheese or luxurious mascarpone!
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