- 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
- 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 at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 dozen.
Reviews for Cranberry Nut Muffins
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"These were moist and delicious. I added some orange zest for additional flavor. I would have substituted applesauce for the oil if I had it, but will try that next time."
"I used dried cranberrys (I put the cranberrys in a coffee cup with water and zapped for 15 seconds - let them soak - so they swelled up) I ditched the muffin pan and used a loaf pan - turned out even better! next time I will use the mini loaf pans - so I can give the mini loafers away for Christmas gifts for my coworkers and clients!"
"Good muffins, have made several times . Sometimes use part whole wheat flour, oatmeal or bran for the white flour. Have also pureed a whole orange for the juice,"
"These were a little bit tasteless. They seem a little floury. Perhaps a bit of salt or would liven them up. I suspected, based on how the batter tasted that would be the case, so I added a tablespoon of orange zest - still to bland."
"This is a keeper. The flavors are good - I did use 1/3 cup melted butter instead of the vegetable oil. I've never seen a recipe yet that wasn't better with butter in it. The dough was a little more dense than I expected, so I used a small buttered piece of wax paper to level the dough in the muffin tins. If you're looking for the perfect Christmas morning muffin, this is it!"