Orange Cranberry Muffins

Orange and cranberry with a touch of wheat germ for a nutty flavour.

All in a muffin for those cool autumn mornings.

• 1 2/3 cups flour
• 1/3 cup wheat germ
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup chopped pecans
• 1 egg
• 1/2 cup orange juice
• 1/2 cup orange or peach marmalade
• the zest from one orange
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 cup dried cranberries

Topping:

• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon

1. Grease muffin cups or line with paper liners.
2. Preheat oven to 400 degrees.
3. Combine dry ingredients and chopped pecans in a mixing bowl.
4. Beat egg lightly in a small bowl and add orange juice, marmalade, orange zest, oil, milk and dried cranberries.
5. Add wet ingredients to dry and mix only until completely moistened.
6. Spoon batter into prepared muffin cups filling each two thirds full.
7. Mix topping and sprinkle about 1/2- 1 teaspoon over each muffin.
8. Bake at 400 degrees for about 15 - 20 minutes. Test with a toothpick to be sure they are baked through.
9. Remove muffins from pan to a rack.
10. Serve warm.
11. Makes 12 medium sized muffins.