CRANBERRY-ORANGE MUFFINS

Cranberry-Orange Muffins image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 12 - 16 muffins

Number Of Ingredients 13

1 1/2 cups pecan halves
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
Juice and grated rind of one orange
2 tablespoons melted butter
Boiling water
1 egg
1/4 cup milk
1 cup chopped cranberries
Flour and butter to grease muffin tins

Steps:

Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.