Festive Cranberry Orange and Pecan Muffins - The BEST Easy Freeze-Ahead Holiday Treat!
Bake up a batch or two of these delicious and easy to make Cranberry, Orange, and Pecan Muffins. They are studded with dried cranberries, crunchy pecans, and have the beautiful fragrance and delicate flavor of orange. Bake up a batch or two. They freeze beautifully. This muffin is the perfect addition to any holiday breakfast table. Or serve them up at an afternoon tea or with a steaming cup of coffee.
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CRANBERRY, ORANGE AND PECAN MUFFINS
Preheat oven to 400 F. Oven rack should be in the middle position.
INGREDIENTS:
2 cups all-purpose or unbleached flour
¼ cup brown sugar (packed in cup)
½ cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1/3 cup neutral flavored vegetable oil (I used avocado oil)
2-3 tablespoons orange juice (I recommend three tablespoons)
1 egg (Lightly beaten)
1 ½ teaspoon vanilla extract
1 tablespoon grated orange zest
¾ cup dried cranberries (lightly dusted with flour to keep them clumping together)
¾ cup chopped nuts (I used pecans. Walnuts would be great as well)
DIRECTIONS:
You’ll need a 12-cup muffin tin. Line with paper cups, silicon muffin cups, or you can grease the individual muffin cups with butter or oil or use a non-stick spray.
In a large bowl, mix dry ingredients together. (flour, baking powder, and salt.) Set aside.
In a smaller bowl, thoroughly mix together the brown sugar, white sugar, buttermilk, egg, oil, orange juice, and vanilla.
Add the wet ingredients into the dry ingredients. Mix until just well combined. Do not over-mix.
Next, add the cranberries, nuts, and orange zest to the batter. Again, mix to just combine and distribute the nuts, zest and cranberries.
Add the batter to the muffin cups. You should have the batter come up about ¾ of the way up the cup.
Place the muffins in the pre-heated oven. Rack should be in the middle position in the oven.
Bake for approximately 15-20 minutes, depending upon your oven. Do the toothpick test: Insert a toothpick in the thickest part of the muffin. If the toothpick comes out clean, your muffins are baked. If the toothpick comes out with a little batter clinging, bake for a couple of minutes longer and then check to see if they are baked. If not, check about every minute until the muffins are baked thoroughly.
Remove from oven and place the muffins on a cooling rack. Try to wait until the muffins have cooled a bit before digging in. Any extras can be easily frozen. Hope you enjoy!
COOKING TOOLS I USED IN TODAY’S VIDEO.
OXO Silicon Muffin Cups:
Tovolo Silicon Tool Set:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Cooling Rack:
Wilton Muffin Tin:
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Go Vols! Orange and White recipes with Lewis Bausell - End Zone Pecan Pie
Servings: 8
9 Inch pie crust
¾ Cup chopped orange slice candy
¼ Cup Tang (dry)
1 Cup pecan halves
1 Cup white chocolate chips
½ Cup packed light brown sugar
¾ Cup light corn syrup
1 Teaspoon graded orange peel
3 Tablespoons all-purpose flour
3 Large eggs
With kitchen shears, cut oranges slice candy into small pieces (1/4- inch) and coat with dry tang. Layer orange candy, pecans, and chips, into pie crust.
In a large bowl, beat the eggs. Add brown sugar, corn syrup, flour, orange peel, and remaining tang; blend well. Pour over candy mixture.
Bake at 350 degrees for 50-60 minutes or until crust is golden brown and filling is set in the center. If you do not use a pie crust shield, cover with vegetable spray coated foil after 25 minutes of baking.
Cool completely, approximately 2 hours. If desired, serve with wipped cream.
Orange & Pecan Biscuit Recipe
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A simple yet delicious recipe for making orange and pecan cookies.
Orange and pecan biscuit recipe ingredients:
450g softened butter,
300g caster sugar,
500g self raising flour,
Grated rind of 1 orange,
2 large eggs,
175g roughly chopped pecans.
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Pecan Pie Bars - Easy Pecan Dessert #shorts
Learn how to make the best pecan pie bars. These pecan squares have a shortbread crust and soft caramel topping.
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Ginger Chocolate & Orange Granola + Maple Pecan Granola | My Favourite Breakfast!
This Ginger, Chocolate & Orange Granola is the perfect pick-me-up first thing on a morning. Or, perhaps you're a fan of the classic combo; Maple Pecan Granola. Well then, you are in luck.
What's better than granola? Two types of granola!! I'd planned on making these for breakfast, but they are so good that I'm snacking on them all hours of the day. Crisp and crunchy; both pack a real flavour punch. Especially the ginger and orange one, it's the Chuck Norris of breakfast cereal!
Not only are they delicious; there are also options for oil free and no refined sugar. It probably goes without saying, but these are both are 100% vegan granola! (gluten free too!). The oil free granola is based on a recipe from @LazyCatKitchen; thanks so much for the work you do ❤️
In this video, you'll learn;
✅ How to make super crunchy granola with ginger, chocolate & orange
✅ How to make deliciously rich Maple Pecan Granola
✅ How to make granola without oil
✅ How to use barberries
✅ The best way to store granola
✅ Surprising uses for aquafaba (chickpea water)
✅ How to get rid of refined sugar in your breakfast
✅ How to use buckwheat groats to make a crunchy treat
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Maple Pecan Granola Ingredients:
60g (⅓ cup) Sunflower Oil
125g (½ cup) Maple Syrup
½ tsp Salt
270g (3 cups) Jumbo Oats
125g (¾ cup) Chopped Pecans
40g (¼ cup) Sunflower Seeds
½ tsp Ground Cinnamon
30g (¼ cup) Dried Cranberries
Ginger, Chocolate & Orange Granola Ingredients:
120g (½ cup) Ginger Syrup
8 tbl Aquafaba
200g (2¼ cups) Jumbo Oats
80g (½ cup) Buckwheat Groats
130g (¾ cup) Chopped Mixed Nuts
2 tbl Dried Orange Peel
½ tsp Salt
6 Chunks of Stem Ginger
100g (½ cup) Dark Chocolate Pieces
30g (¼ cup) Barberries
Mentioned Links:
Oil Free Granola original recipe:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - What are we doing today?
00:57 - Maple Pecan; the perfect pairing
02:51 - The ultimate cereal for grown ups?
07:35 - Getting crispy in here
08:37 - One of your 5-a-day?
09:13 - Did it work?
11:30 - Best way to keep the crunch
12:41 - Eat!
Orange Pecan Cookies! ????????????
These orange pecan cookies are a great Christmas cookie. Leave them out for Santa or give them to your sister or niece.
Dodi’s sister and niece, Kim & Elise, made a special request for these delicious cookies.
Recipe:
3/4 cup butter
1 cup sugar
1 egg
1 tsp grated orange peel
1 tbsp orange juice
1 tsp baking powder
1/2 tsp salt
1 cup finely chopped pecans
2 cups all-purpose (plain) flour
Cream butter & sugar then add egg, orange peel, and juice. Beat well. Sift together flour, baking powder, and salt. Add flour mixture to creamed mixture and mix well. Stir in pecans. Shape into 2 in diameter roll and chill for at least 2 hours. Use a sharp knife to slice thinly and place on cookie sheet 2 apart. Bake at 350F about 10 minutes or until desired doneness.