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Jumbo Cranberry-Orange-Nut Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 55 min
- Yield
- 6.00 muffins, - serving(s)
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jumbo Cranberry-Orange-Nut Muffins brings together 1 tablespoon orange zest (from a large navel orange), 3/4 cup milk, 1/4 cup vegetable oil in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 tablespoon orange zest (from a large navel orange)
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries, coarsely chopped using blender
- 1/2 cup pecan pieces
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Instructions
Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
Grease bottoms of jumbo muffin pan with vegetable shortening.
Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.
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