Cranberry, Orange & Pecan Muffins

Orange zest adds bright flavor to these tasty cranberry muffins. The muffins are made with fresh cranberries. Chopped pecans or walnuts add texture. Consider toasting the pecans or walnuts for some extra flavor.

Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.

I have previously steered clear of cranberry muffins and loaves as I found the batters were always too sweet, over compensating for the sour berries. I can truthfully say that these are the first cranberry muffins I have ever tasted that I absolutely love. I used fresh cranberries rather than dried, to ensure each bite has a hint of tart flavour which is perfectly contrasted with the sweet orange zest. I love how juicy the cranberries become once baked, together with the crunchy pecans this results in a delicious muffin with lots of great texture. I have managed to quickly eat my way through a batch, enjoying them slightly warm for breakfast or as healthy protein packed afternoon snack. These muffins also freeze well so you can double the recipe and store them in the freezer for up to 2 months.

Ingredients

• • 12-cup muffin tin, lightly greased
• 1 cup whole wheat flour 250 mL
• 1⁄2 cup whole barley flour 125 mL
• 1⁄2 cup unbleached all-purpose flour 125 mL
• 3⁄4 cup granulated sugar 175 mL
• 3⁄4 cup chopped pecans 175 mL
• 2 tsp baking powder 10 mL
• 1⁄2 tsp salt 2 mL
• 1⁄4 tsp baking soda 1 mL
• 1 egg
• 1⁄2 cup sour cream 125 mL
• 2 tsp finely grated orange zest 10 mL
• 1⁄2 cup freshly squeezed orange juice 125 mL
• 1⁄4 cup vegetable oil 50 mL
• 11⁄2 cups cranberries, coarsely chopped 375 mL

Instructions

1. Preheat oven to 375°F (190°C)
2. 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. 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. 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.

Notes
Tips

• 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.
• Use fresh or frozen cranberries, as you prefer.
• If using frozen, partially thaw them and blot in paper towel before adding to the
• batter.

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