Cranberry-Orange Pecan Muffins


These muffins are so delicious it’s hard to believe they are also nutritious and convenient to boot. You can make the batter ahead of time and refrigerate overnight. Put them in the oven before you shower, and by the time you’re finished, your muffins will be ready to eat.

Cranberry-Orange Pecan Muffins
Serves 12
  1. • 12-cup muffin tin, lightly greased
  2. 1 cup whole wheat flour 250 mL
  3. 1⁄2 cup whole barley flour 125 mL
  4. 1⁄2 cup unbleached all-purpose flour 125 mL
  5. 3⁄4 cup granulated sugar 175 mL
  6. 3⁄4 cup chopped pecans 175 mL
  7. 2 tsp baking powder 10 mL
  8. 1⁄2 tsp salt 2 mL
  9. 1⁄4 tsp baking soda 1 mL
  10. 1 egg
  11. 1⁄2 cup sour cream 125 mL
  12. 2 tsp finely grated orange zest 10 mL
  13. 1⁄2 cup freshly squeezed orange juice 125 mL
  14. 1⁄4 cup vegetable oil 50 mL
  15. 11⁄2 cups cranberries, coarsely chopped 375 mL
  1. Preheat oven to 375°F (190°C)
  2. 1. In a large bowl, combine whole wheat, barley and all-purpose flours, sugar, pecans, baking powder, salt and baking soda. Mix well and make a well in the center.
  3. 2. In a separate bowl, beat egg. Add sour cream, orange zest, orange juice and oil and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in cranberries. Divide batter evenly among prepared muffin cups.
  4. 3. Bake in preheated oven until the top springs back when lightly touched, about 25 minutes. Let cool on a wire rack for 5 minutes before removing from pan.
  1. Tips
  2. If you’re making the batter ahead of time, don’t add the cranberries until you’re ready to bake. You can chop them, cover and refrigerate overnight. The batter will keep for two nights, so if you’re baking half, chop half the cranberries and do the remainder the following night.
  3. Use fresh or frozen cranberries, as you prefer.
  4. If using frozen, partially thaw them and blot in paper towel before adding to the
  5. batter.
Judith Finlayson
Posted in Bread, Grains & Legumes, Recipes.


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