Cranberry Pecan Muffins

I just can't stop baking! I'm not sure what it is...fall season - the changing leaves and cooler weather, my underlying love for baked goods, or that smile that lights up my husbands face every time I pull something out of the oven. Okay, its every bit of it!

As I mentioned in previous postings I bake something for breakfast every weekend. It's usually blueberry muffins but I try to change it up here and there and add something new. So this weekend...Cranberry Pecan muffins. I love fresh cranberries but not so much dried cranberries. I never choose a baked good with dried cranberries...not sure why...I just like fresh better in baking. Who am I kidding I like fresh better in any scenario! These muffins are perfect flavors for the fall! You can add walnuts instead of pecans if you want or add a bit of cinnamon for even more fall flavor! Enjoy!

 

If using frozen cranberries - do not thaw!
Roughly chop in a food processor
 and add to the batter frozen. This prevents the
cranberries from bleeding into the batter.

Cranberry Pecan Muffins

1 1/3 cup all-purpose flour

¾ cup quick-oats

1/3 cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 beaten egg

¾ cup milk

¼ cup canola oil

1 cup fresh chopped Cranberries

1/3 cup chopped Pecans

1 tbsp fresh orange zest

1. Grease muffin pan. Set aside.
2. In medium bowl combine flour, oatmeal, sugar, baking powder, and salt.  Make a well in center of flour mixture and set aside.
3. In another bowl combine beaten egg, milk, oil, and orange zest.  Add egg mixture to flour mixture. Stir just until moistened. Do not over mix! 
4. Fold in fresh cranberries and pecans.



Don't leave out the orange zest! It adds tons of flavor!

5. Spoon batter into prepared (spray with Pam) muffin pan. Bake in a 400° oven for 18-20 minutes. Remove from muffin pan and serve warm.