Jumbo Cranberry-Orange-Nut Muffins

• orange zest (from a large navel orange)↗1 tablespoon
• milk↗3⁄4 cup
• vegetable oil↗1⁄4 cup
• large egg↗1
• all-purpose flour↗2 cups
• sugar↗1⁄2 cup
• baking powder↗1 tablespoon
• salt↗1⁄2 teaspoon
• fresh cranberries, coarsely chopped using blender↗1 cup
• pecan pieces↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.

2. 2

   Grease bottoms of jumbo muffin pan with vegetable shortening.

3. 3

   Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.

4. 4

   Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.

5. 5

   Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.