Cranberry Salsa & Orange Muffins
Preheat oven to 375 degrees. Grease a muffin tin or line them with muffin papers.
In a large bowl, mix together the flour, brown sugar, and baking powder. Set aside.
In a separate bowl, combine the oil, orange juice, water, banana and orange zest. Stir until combined.
Add the liquid ingredients to the dry ingredients and mix until just moistened. Gently fold in the cranberries and pecans, but avoid over-mixing.
Spoon batter into the muffin tins, and bake fro 20 minutes or until a toothpick inserted in middle comes out clean. Cool for 5 minutes in tin, then transfer to a wire cooling rack. Enjoy!
2 cups All-Purpose Flour
3/4 cup gently packed brown sugar
2 tsp baking powder
1/3 cup vegetable oil
2/3 cup fresh-squeezed orange juice
1 very ripe banana mashed until smooth (about 1/4 cup)
1/3 cup Water
zest from large orange
1 cup Crazy Fresh Cranberry Salsa
1 cup chopped pecans