Pecan, Cranberry, & Orange Muffins
- Preheat oven to 425 degrees F. Line a 12 cup muffin pan with paper liners.
- Sift the two flours and baking powder into a large mixing bowl, then stir in sugar, pecans, and orange zest.
- In a small mixing bowl, beat together the egg, milk, melted butter, and orange juice.
- Add the wet ingredients to the dry and beat with a wooden spoon until just combined.
- Add the cranberries and stir briefly. (Do not overmix or the muffins will be tough.)
- Spoon the batter into the prepared muffin liners, filling to around 2/3 full. Bake in the oven for 20 minutes or until the domes are lightly golden and firm to the touch.
- Remove muffins from the oven. Allow to cool slightly, and serve while still warm.
Benefits of Pecan, Cranberry, & Orange Muffins
Pecan, Cranberry, & Orange Muffins are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat. Eating foods with monounsaturated fat instead of foods high in saturated fats (like potato chips) can help lower levels of bad LDL cholesterol.
Ingredients
- ½ cup + 2 Tbsps all-purpose flour
- ½ cup + 2 Tbsps whole wheat flour
- 1 Tbsp baking powder
- 1/3 cup superfine sugar (also known as caster sugar)
- ¼ cup pecans, roughly chopped
- Zest of ½ orange
- 1 egg
- ¾ cup milk
- ½ stick butter, melted
- 2 tsp orange juice
- ½ cup cranberries
- Category:
- Cooking:
- Protein: 4g
- Type: Free