Cranberry Nut muffins

By 1For_Him

Ingredients

• 2 * 2 cups all-purpose flour
• 1 * 1 cup sugar
• 3 * 3 teaspoons baking powder
• 3/4 * 3/4 teaspoon salt
• 1/2 * 1/2 cup orange juice
• 1/2 * 1/2 cup milk
• 1/3 * 1/3 cup butter, melted
• 1 * 1 egg, beaten
• 1-1/2 * 1-1/2 cups fresh or frozen cranberries, halved
• 1/2 * 1/2 cup chopped pecans
• 2 * 2 tablespoons grated orange peel

Details

Servings 12

Preparation

Step 1

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1 dozen. Nutrition Facts: 1 serving (1 each) equals 243 calories, 10 g fat (4 g saturated fat), 33 mg cholesterol, 310 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein. Cranberry Nut Muffins published in Taste of Home December/January 2001, p14