CRANBERRY ORANGE TEA BREAD MUFFINS

CRANBERRY ORANGE TEA BREAD MUFFINS image

Yield 24 muffins

Number Of Ingredients 16

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil miniature baking cups
Vegetable cooking spray
CREAM CHEESE GLAZE
1 (3-oz.) package cream cheese, softened
1 tablespoon orange juice
1/4 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar

Steps:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally. 2. Whisk together flour, baking powder, and salt. 3. Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped. 4. Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans. 5. Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely. 6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins. Garnish with Candied Kumquat Slices, if desired. CREAM CHEESE GLAZE Beat cream cheese at medium speed with an electric mixer until creamy. Add orange juice and vanilla; beat until smooth. Gradually add powdered sugar, beating until smooth.