This recipe takes 20 minutes to prepare, 12 minutes to bake in an oven that is 400F and will make 12 muffins.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 slightly beaten egg
3/4 cup milk
1/4 cup sugar
3 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
1 teaspoon finely shredded orange peel
3/4 cup coarsely chopped cranberries
1/4 cup chopped pecans, toasted
Grease twelve 2 1/2 inch muffin cups and set aside. In a medium bowl stir together flour, baking powder, salt, and cinnamon. Make a well in the center of the flour mixture and set aside.
In another medium bowl combine egg, milk, sugar, oil, and orange peel. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently stir in cranberries and pecans.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake in a 400 degree F oven for 12 to 15 minutes or until muffins are lightly golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.
This recipe is from Better Homes and Gardens, Fresh and Easy Meals cookbook
to see their website go to this link: http://www.bhg.com/