Ingredients for Jumbo Cranberry Orange Nut Muffins
- 2 tablespoons orange zest
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1 cup chopped pecans
- vegetable shortening
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How to Make Jumbo Cranberry Orange Nut Muffins
- Preheat oven to 400°F (200°C) for a 6-cup jumbo muffin tin, or 375°F (190°C) for a dark, non-stick tin.
- Grease the bottoms of the jumbo muffin cups with vegetable shortening.
- Zest one large orange into a large bowl (about 2 tablespoons zest).
- In the same bowl, whisk together the orange zest, 1 cup milk, 1/2 cup vegetable oil, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet ingredients all at once, stirring gently until just combined. The batter will be slightly lumpy. Do not overmix.
- Wash and roughly chop 1 cup fresh cranberries.
- Gently fold in 1 cup chopped pecans and the cranberries into the muffin batter.
- Divide the batter evenly among the 6 jumbo muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with butter or your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
106g
Fat
20g
Carbs
27g
