DRIED Cranberry, Orange and Pecan Muffins with Orange Butter


Makes 12 muffins

Dried Cranberry, Orange and Pecan Muffins

1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk
¼ cup fresh orange juice
1 teaspoon grated orange zest
1 egg
6 tablespoons unsalted butter
¾ cup granulated sugar
½ cup chopped toasted pecans
1/2 cup dried cranberries


Orange Glaze

¾ cup confectioners’ sugar
1 ½ tablespoons milk
1 teaspoon grated orange zest
¼ cup finely chopped roasted pecans


Orange butter

1 stick unsalted butter
½ teaspoon grated orange zest
1 ½ teaspoons fresh orange juice
¼ teaspoon salt


Preheat oven to 375 Degrees F.  Butter or spay with vegetable oil twelve 2 ½ inch muffin .cups.

To prepare the muffins, in a medium bowl, stir together the flour, cornmeal, baking soda and salt.  I n another medium bowl, whisk together the buttermilk, orange juice, orange zest, and egg.  In the bowl of an electric mixer or with a hand mixer, beat together the butter and sugar until creamy.  With mixer on low speed, mix in dry and liquid ingredients.  Stir in pecans and cranberries.  Divide batter among muffin cups and bake until muffins are golden brown and a skewer comes out clean, about 15 minute to 20 minutes.  Remove from the pan and cool on a rack.

To prepare the glaze, in a small bowl, whisk together the confectioners’ sugar, milk, and orange zest until smooth.  Frizzle over cooled muffins and sprinkle with chopped pecans.

To prepare the orange butter, in a food processor with an electric mixer, beat all of the butter ingredients together until smooth.  Transfer to a decorative crock or bowl.  Serve alongside the glazed muffins.