Jumbo Cranberry-Orange-Nut Muffins

• 1 tablespoon orange zest (from a large navel orange)
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh cranberries, coarsely chopped using blender
• 1/2 cup pecan pieces

1. Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
2. Grease bottoms of jumbo muffin pan with vegetable shortening.
3. Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
4. Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
5. Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.

orange zest, milk, vegetable oil, egg, flour, sugar, baking powder, salt, fresh cranberries, pecan pieces

Taken from www.food.com/recipe/jumbo-cranberry-orange-nut-muffins-503473 (may not work)