1 cup fresh cranberries, coarsely chopped
and mixed with a little sugar
and mixed with a little sugar
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp cinnamon
1/2 teaspoon salt
The zest of a large orange
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup buttermilk + 1/2 cup milk
3/4 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp cinnamon
1/2 teaspoon salt
The zest of a large orange
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup buttermilk + 1/2 cup milk
3/4 cup chopped pecans
Chop
cranberries and mix with sugar.
Set cranberries and sugar aside.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add all ingredients except cranberries and pecans.
Stir well. Batter will be thick.
Fold in cranberries and pecans. Spoon into muffin cups. Fill cups to the top. Sprinkle tops with sugar. Bake 375° for 30-35 minutes.
Set cranberries and sugar aside.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add all ingredients except cranberries and pecans.
Stir well. Batter will be thick.
Fold in cranberries and pecans. Spoon into muffin cups. Fill cups to the top. Sprinkle tops with sugar. Bake 375° for 30-35 minutes.
