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Quick Cranberry Nut Muffins

Name: Quick Cranberry Nut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 1 dozen.
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 3 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup orange juice; 1/2 cup whole milk; 1/3 cup butter, melted; 1 large egg, beaten; 1-1/2 cups fresh or frozen cranberries, halved; 1/2 cup chopped pecans; 2 tablespoons grated orange zest

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Total Time

Prep/Total Time: 30 min.

Makes

about 1 dozen

“One 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,” says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hit—since both are seasoned with love!

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Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup whole milk
1/3 cup butter, melted
1 large egg, beaten
1-1/2 cups fresh or frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons grated orange zest

Directions

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 zest. Fill greased or paper-lined muffin cups three-fourths full.
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.

Quick Cranberry Nut Muffins

Ingredients

Directions

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