East Coast Orange Cranberry Muffins
|Frozen orange concentrate||6 Ounce|
|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Chopped pecans||1 Cup (16 tbs)|
|Oranges||2 , rind grated|
|Canned whole berry cranberry sauce||1 Cup (16 tbs)|
|Fresh orange juice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Safflower oil||1⁄4 Cup (4 tbs)|
Prepare muffin pans by spraying with non-stick spray.
Spoon one teaspoon frozen orange concentrate into each muffin tin, then sprinkle about one-half teaspoon sugar in each muffin tin over the orange concentrate.
Set pans aside until ready to cover with batter.
Mix together the flour, sugar, salt, baking powder, soda, pecans and orange zest in a large bowl.
Whisk together the cranberry sauce, orange and lemon juice, eggs and oil in a smaller bowl.
Pour the moist ingredients into the dry ingredients and stir quickly to blend.
Spoon into the prepared muffin tins filling three-fourths full.
Bake on center shelf of preheated oven until brown.
After removing from the oven, allow to stand a few minutes, then turn pans upside down so muffins will be upside down on waxed paper.
If some of the orange and sugar mixture is in the muffin pans, remove it with a spoon and add it to the muffins.
Bake at 375 degrees 25 to 28 minutes