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Cranberry Nut Muffins

Name: Cranberry Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 2 cups all-purpose flour; 3/4 cup packed brown sugar; 2 teaspoons baking powder; 2 large eggs; 2/3 cup orange juice; 1/3 cup vegetable oil; 1 cup cranberries, coarsely chopped; 1 cup chopped pecans

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

1 dozen

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma

Cranberry Nut Muffins Recipe photo by Taste of Home

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Ingredients

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Directions

preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Editor's Note: Freeze muffins in freezer bags and thaw as needed.

Nutrition Facts

1 muffin: 272 calories, 14g fat (2g saturated fat), 35mg cholesterol, 83mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein.

Cranberry Nut Muffins

Ingredients

Directions

Nutrition Facts

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