A white plate of Cranberry and Pecan muffins made with Blood Orange Olive Oil and Vanilla Bean Sea Salt served next to a glass of orange juice.

Cranberry, Pecan & Blood Orange Muffins

Name: CRANBERRY, PECAN & BLOOD ORANGE MUFFINS
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: 1/2 cup Blood Orange Olive Oil; 1/2 cup Brown Sugar; 1/4 cup Granulated Sugar; 1 Egg; 1 cup Rolled Oats; 1 cup Greek Yogurt; 1 cup Flour; 1 tsp Vanilla Bean Sea Salt; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 3/4 cup Dried Cranberries; 1/2 cup Chopped Pecans

CRANBERRY, PECAN & BLOOD ORANGE MUFFINS

Rated 5.0 stars by 2 users

Servings

18

Prep Time

15 minutes

Cook Time

20 minutes

Author:

Olivelle

A nutritious muffin recipe made with cranberries, pecans and blood orange olive oil. The perfect breakfast meal on the go for the entire family.

Image of CRANBERRY, PECAN & BLOOD ORANGE MUFFINS

Ingredients

1/2 cup Blood Orange Olive Oil
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 Egg
1 cup Rolled Oats
1 cup Greek Yogurt
1 cup Flour
1 tsp Vanilla Bean Sea Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 cup Dried Cranberries
1/2 cup Chopped Pecans

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Directions

Preheat the oven to 400°F.
In a large bowl, beat together oil, sugars and egg.
Add oats and yogurt. Stir well until the oats are moist.
Add flour, salt, baking powder, and baking soda to wet ingredients. Stir until well blended.
Fold in cranberries and pecans.
Put in greased muffin tins or cups.
Bake for 20 minutes and enjoy!