- 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
"Easy to make. I switched walnuts for pecans and loved them."
"Make them at least 1? a week. Everyone loves them!"
"Amazing muffins! With or without the nuts. Yum!"
"They were good but I don't think great. They were not very sweet. A nice muffin for breakfast."
"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."