Brought To You By 318Central.com ... Submitted By Our Dear Friend, Cathy Humphrey
Ingredients:
• 1 ½ cups all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup white sugar or more to taste
• ¼ cup vegetable oil
• 1 large egg, beaten
• 1 cup orange juice
• 1 tablespoon orange zest
• 1 ½ cups fresh cranberries
• 1/2 cup cheaper pecans
Directions:
1. Gather all ingredients. Preheat the oven to 400 degrees.
2. Line muffin pan with paper liners.
3. Sift flour, baking powder, and salt into a bowl.
4. Beat sugar and vegetable oil in a large bowl with an electric mixer until light in color and well blended, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest.
5. Add flour mixture folding in slowly. Fold in cranberries and pecans
6. Spoon batter into the muffin cups and fill each 2/3 full.
7. Bake in the preheated oven until tops until tops are golden and a toothpick inserted in the center comes out clean, 20 minutes. Cool muffins in the pan briefly before transferring to a wire rack to cool completely.
8. Makes 12 large muffins or 18 small muffins
**These cranberry muffins are moist and tangy. Fresh cranberries are naturally tart so if you prefer a sweeter muffin, add more sugar or use dried cranberries. I like the tart and sweet so added 1/2 cup sugar and used fresh cranberries!
