Cranberry Orange Pecan Muffins

I have been playing around with my Christmas decorations, and I seem to be fixated on this nontraditional color palette of pink, turquoise, mercury glass silver and cream.  I think it has to do with my obsession over vintage Christmas ornaments, which I started collecting last year for the Yankee shoot, and have continued to hoard.  Anyway, these colors made the perfect backdrop for photographing these scrumptious muffins.  With fresh cranberries, a hint of orange and toasty pecans, they make for a hearty winter treat.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash of cinnamon, nutmeg and ginger
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 3 tablespoons melted butter
  • 2 tablespoons hot water
  • 1 cup fresh cranberries
  • 1 cup coarsely chopped toasted pecans

In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and toasted pecans. Spoon into greased and floured muffin tins (or use liners). Bake at 350 degrees F for 20 minutes.  Enjoy!

4 thoughts on “Cranberry Orange Pecan Muffins

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