These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite!
I am going to start making these for the holidays. They will be great to bring to brunchs. And they are something to make for a quick drop off when you want to wish someone a happy holiday. I hope you try these muffins. I think that you will be happy if you did!
- 2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 2 teaspoons baking powder
- 2 large eggs
- 2/3 cup orange juice
- 1/3 cup vegetable oil
- 1 cup cranberries, coarsely chopped
- 1 cup chopped pecans
In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans.
Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 dozen.