Wednesday, November 19, 2014

Orange Cranberry Pecan Muffins

I always try to make some sort of bread or muffin that the kids can snack on all week and I try to make it healthy, but tasty and I will say that this muffin was a success this week! The kids enjoyed it and I must say I also did. Eating muffins warm out of the oven is just heavenly. It's nice to have homemade muffins/bread on the counter that you can grab on-the-go, especially with kids. To me- it makes much more sense to spend 10 minutes making a batter to throw in the oven than giving your kids store bought baked goods with ingredients you can't pronounce. It's really a no-brainer. And once you get the hang of making muffins/bread- you can make tons of varieties to mix it up and usually the base batter stays the same. It's simple and worth it! 

Orange Cranberry Pecan Muffins

1 egg
1/4 cup sour cream 
1/2 cup milk 

1/2 tbs orange zest
1/4 cup orange juice, I squeezed mine fresh from the orange- hence this being in counter section 

1 3/4 cups ap flour 
1 cup sugar
1/2 cup dried cranberries
1/2 cup pecans, chopped
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract 
1 tsp pumpkin pie spice 
1/3 cup canola oil 
Canola oil spray or muffin liners 

Large bowl
Medium bowl
Spoon or ice cream scoop
Measuring cups/spoons 
Muffin tray 

Preheat oven to 350 degrees. Spray muffin tray with canola or baking spray. Or use liners. 

In the large bowl add flour, salt, baking powder and pumpkin pie spice. Mix well. 

In medium bowl whisk together the egg, sour cream, milk, canola oil, vanilla extract, orange zest and orange juice. Whisk well. 

Pour the liquid bowl into the dry bowl. Combine well and then add the cranberries and pecans. Mix and spoon batter into the muffin tray. Full 3/4 of the way up. Place tray into the oven and bake for 27-30 minutes or until the muffins are a golden color and firm but spongy to touch. 

Remove from oven and allow to cool for a few minutes before enjoying one (or two) still warm! Xo 


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