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SERVES:

INGREDIENTS:

* 1 Tbs grated orange zest

* Scant 1/2 cup orange juice (add a little water or use bottled if you end up shy on the fresh squeezed)

* 1 cup dried cranberries

* 1 stick unsalted butter, room temperature

* 2/3 cup light brown sugar

* 2 large eggs

* 1/3 cup milk

* 2 cups all-purpose flour

* 2 tsp baking powder

* 1/2 tsp kosher salt (or 1/4 tsp table salt)

* 1/2 cup chopped pecans

* 12 cup muffin tin, paper lined

PROCEDURE:

Preheat the oven to 375 degrees and use a hand grater, or micro plane, to zest 1 Tbs of the orange rind.

Next, cut the orange in half and squeeze the juice into a mixing bowl.

You'll need a scant half cup of orange juice and, since we're using dried cranberries, you'll need to reconstitute those by adding the orange juice to 1 cup of dried cranberries in a small pot, bringing that up to a simmer and immediately turning the heat off.

While the cranberries are cooling down to room temperature, use a large mixing bowl to cream 1 stick of room temperature, unsalted butter with 2/3 cup light brown sugar and, once you're happy with that, add the orange zest and 2 large eggs, one at a time, and mix that until it's a nice smooth consistency.

You could use an electric mixer for this if you wanted to and, once the butter, sugar and egg mixture is good to go, use another mixing bowl to combine 2 cups of all-purpose flour with 2 tsp of baking powder and 1/2 tsp kosher salt, add 1/2 cup chopped pecans and mix it up.

Next, add the cooled down cranberry and orange mixture to the wet ingredients with 1/3 cup milk; fold those together and then fold in the dry ingredients until everything is just combined.

Divide the batter evenly into a 12 cup, paper lined muffin pan and place that on the center rack of the preheated oven. These will take just about 25 minutes to bake.

HINTS:

Try walnuts instead of pecans if you like.