Cranberry Rosemary Muffins
Moist, fragrant muffins made with orange zest, cranberries, rosemary, and pecans.
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
- ⅓ cup butter, melted and cooled
- 2 tablespoons grated orange peel
- 2 tablespoons chopped fresh rosemary
- 1½ cups cranberries, lightly chopped
- ½ cup chopped pecans
Instructions
- Preheat oven to 400°F. Lightly grease or line a 12-cup muffin tin.
- Sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, combine the egg, orange juice, milk, and butter.
- Stir the egg mixture into the dry ingredients, blending lightly. Fold in orange peel, cranberries, pecans, and rosemary.
- Fill the muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
