Cranberry Orange Muffins

Yield: 24 Muffins

Ingredients

11.2 ounces (329 g) bread flour

9.2 ounces (260 g) cake flour

1 tablespoon (12 g) baking powder

1 teaspoon (4 g) baking soda

1 teaspoon (5 g) salt

2 tablespoons (30 ml) grated orange zest

3 cups dried cranberries

3.5 ounces pecans, toasted and coarsely chopped

4 ounces (114 g) buter

12.3 ounces (350 g) white sugar

2 egg

1-3/4 cups (414 ml) orange juice

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Toast the pecans for about 7 minutes in the oven. Bring the orange juice and cranberries to a boil in a small saucepan and set aside to cool to room temperature. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In a mixer with the paddle attachment, cream the butter and sugar, add each egg, one at a time until smooth.
4. Coarsely chop the cooled pecans. Stir in orange zest and pecans into the flour mixture. Mix in half the flour mixture to the creamed butter, sugar and eggs until just combined. Stir in cooled orange juice and cranberries. Beat in the remainder of the flour mixture until just moistened.
5. Spoon into prepared muffin tins.
6. Bake for 24 minutes in the preheated oven, rotating the tins halfway through, or until the muffins spring back when lightly touched. Let cool in muffin tins for 10 minutes, then cool on a wire rack.