|2 c||all purpose flour|
|1 1/2 tsp||baking soda|
|1/2 tsp||baking powder|
|2 tsp||greated orange rind|
|3/4 c||orange juice, fresh (about 1-2 oranges)|
|1/4 c||canola oil|
|1||large egg, lightly beaten|
|2 c||coarsly chopped cranberries|
|1/3 c||chopped pecans or walnuts|
Try Diamond of California Nuts
|cooking spray or muffin liners|
Pinched by maryb54, and 156 more.
Springfield, MO (pop. 159,498)
Member Since Nov 2011
My husband seems to think these muffins have a fruity pebbles flavor. I must say…the tart cranberries pair up nicely with the orange glaze.
Preheat oven to 400 degrees. It’s best to let your oven sit at the desired temperature for 5-10 minutes before popping your muffins in.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a wisk. Add to flour mixture, stirring just until moist. DON’T OVER MIX BATTER! Fold in cranberries and pecans(if desired at this point, or sprinkle on top after baking). Spoon batter into 12 muffin cups either coated with cooking spray or liners. BAKE at 400° for 15 minutes or until the muffins spring back when touched lightly in the center.
MIX 1 cup powder sugar with approximately 3-4 Tablespoons of orange juice. Add orange juice until you get a nice smooth drizzle consistency. Once your muffins are finished baking, carefully remove each muffin and place on a wire rack. Drizzle each muffin with the orange glaze and sprinkle with pecans; let cool.