2 c. flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp grated orange zest
1 1/2 cups fresh cranberries
1/2 c pecans, coarsely chopped
1/4 c margarine, softened
1 cup white sugar
1 egg
3/4 c orange juice
Preheat oven to 350 degrees. Grease and flour muffin top pan. (or just use Pam)
Whisk together flour, baking powder, baking soda and salt. Stir in orange zest, cranberries and pecans. Set aside.
In large bowl, cream together margarine, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake 1 hour for bread or 20-25 minutes for muffin tops (use 1/4 cup batter per muffin top), in preheated oven, or until muffins spring back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool.
