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Cranberry Rosemary Muffins

Debra Seibert, Rocky Mountain Unit
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Moist, fragrant muffins made with orange zest, cranberries, rosemary, and pecans.
RECIPE CATEGORY: Breads
HERB: Rosemary
KEYWORDS: muffin, rosemary

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 1 egg, beaten
  • ½ cup orange juice
  • ½ cup milk
  • cup butter, melted and cooled
  • 2 tablespoons grated orange peel
  • 2 tablespoons chopped fresh rosemary
  • cups cranberries, lightly chopped
  • ½ cup chopped pecans

Instructions
 

  1. Preheat oven to 400°F. Lightly grease or line a 12-cup muffin tin.
  2. Sift together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, combine the egg, orange juice, milk, and butter.
  4. Stir the egg mixture into the dry ingredients, blending lightly. Fold in orange peel, cranberries, pecans, and rosemary.
  5. Fill the muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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