Cranberry Orange Pecan Muffins

I've made these muffins for Thanksgiving for many years. The cranberries seem so "Thanksgiviny" (is there such a word?) and I like the orange flavor and the crunch of the pecans. Add some streusel on top - a taste to feel truly thankful for!

Here's my best tip for muffin making for Thanksgiving - make some mini muffins! Everyone seems to go for the minis, they can have a little taste without totally blowing the diet!


Cranberry Orange Pecan Muffins

Streusel Topping (could omit if desired, but why would you want to?)

2 Tablespoons softened butter
2 Tablespoons flour
2 Tablespoons sugar
1 Tablespoon brown sugar
3 Tablespoons chopped pecans

Combine the first 4 ingredients in a small bowl. Cut them into small pieces using a pastry blender or fork. Add the pecans and set aside.

Muffins

1 cup chopped fresh or frozen cranberries
3/4 cup sugar (divided)
zest of one orange
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup orange juice (I use the juice from the orange after I zest it)
2 large eggs
1/2 cup chopped pecans

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray.
2. In a small bowl, combine the chopped cranberries, 1/4 cup of the sugar, and the orange peel. Set aside.
3. In a large bowl, combine flour, remaining 1/2 cup sugar, the baking powder, and the salt. In a large glass measuring cup, blend the oil, orange juice, and eggs. Pour all at once the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries and pecans.
4. Spoon the batter into the muffin pan. (I usually can make 12 minis and 9 full sized muffins). Bake the minis for 15/20 minutes and the full sized muffins for 20/25 minutes or until golden and a toothpick put in the center comes out clean. Let the muffins cool in the pan for about 10 minutes before removing.