Cranberry, Walnut (or Pecan) and Orange Muffins
(Makes 12 muffins)
- 2 navel oranges
- 1 cup cranberries, coarsely chopped
- 1 cup chopped walnuts or pecans
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2/3 cup plus 1 tsp. sugar
- 1/3 cup Autumn Harvest’s Meyer lemon or blood orange olive oil
- 1 egg
Heat oven to 400 degrees. Generously grease muffin pan. Remove the zest from the oranges. Mince the zest and measure out 1 Tbsp. plus 1 tsp. Squeeze the juice from the oranges and reserve 2/3 cup. In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, mix together the flour, baking powder and 2/3 cup of the sugar. In a medium bowl, combine the reserved orange juice, olive oil and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter should not be perfectly smooth). Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the remaining 1 tsp. sugar over the top of each muffin.
Bake in the middle of the oven for 25 minutes, or until the tops and edges are golden. Let the muffins rest in the pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool for 15 to 20 minutes.
(Recipe submitted by Susan Jensen)