Cranberry-Orange Muffins

2 cups all-purpose flour

½ cup sugar

½ cup firmly packed brown sugar

2 teaspoons baking powder

½ teaspoon salt

Grated zest of 1 orange

1 large egg

4 tablespoons unsalted butter, melted

or walnut oil

½ cup milk

½ cup strained fresh orange juice

1½ cup fresh or frozen cranberries

  (thawed)

½ cup pecans or walnuts, chopped

Preheat oven to 375º.  Grease 10 standard muffin cups with butter or butter flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, stir together the flour, sugar, brown sugar, baking powder, salt, and zest. 

In another bowl, whisk together egg, melted butter, milk, and orange juice until blended.  Add to the dry ingredients, stirring just until evenly moistened.  The batter will be slightly lumpy.  Using a large rubber spatula, fold the cranberries and nuts just until evenly distributed, no more than a few strokes.  Do not overmix. 

Spoon the batter into each muffin cup, filling it level with the rim of the cup.  Bake until golden, dry, and springy to the touch, 20-25 minutes.  A toothpick inserted to the center should come out clean.  Transfer the pan to a wire rack and let cool for 5 minutes.  Unmold the muffins.  Serve warm or at room temperature, with butter.  Makes 10 muffins.