Clara Marie's Cranberry Orange Pecan Cream Muffins & Lemon Zest Cookies Recipe

Cranberry Orange Pecan Cream Muffins with Grand Marnier Glaze

2 eggs (room temp) ½ tsp salt

1 ¼ cups sugar ½ tsp baking soda

½ cup vegetable oil 1 cup sour cream

3 tbsp orange Juice 1 cups fresh cranberries

2 cups all-purpose flour 1 cup toasted pecans (optional)

1 tbsp orange zest

1 tbsp of Grand Marnier 1 ¼ cup of powdered sugar
1 tbsp orange zest ¼ cup orange juice

Whisk together all ingredients until combined and set aside.


Preheat oven to 350 degrees.

Toast pecans in oven for 8-10 minutes and set aside.

In a large bowl beat eggs, gradually add sugar while beating.
Continue beating while slowly pouring in oil. Add in orange juice and zest.

In a separate bowl, sift together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternatively with sour cream. Wash cranberries off and combine with 1 tbsp flour. Gently fold in cranberries.

Garnish with a sprinkle of sugar on top of each muffin. Bake for 25-30 minutes (makes 14 -16 muffins). Let cool and brush glaze over top. You can also use leftover glaze to dip muffins in for extra sweetness.

Lemon Zest Cookies

¾ butter (room temp) 2 tbsp lemon juice
1 cup vegetable oil 1 tsp cream of tartar
1 cup white sugar 1 tsp baking soda
1 cup powdered sugar ½ tsp salt
2 eggs (room temp 4 cups flour
2 tsp lemon flavoring
2 tbsp lemon zest

In a mixing bowl combine butter, sugar, oil and powdered sugar. Add eggs on at a time. Beat well. Add Lemon juice, flavoring and zest.
Sift all dry ingredients and add to mixture slowly until well blended.
Let dough rest in the refrigerator for 30 to an hour before using.
Once chilled, preheat oven to 375 degrees. Roll dough into tablespoon sized balls and place two inches apart on a cookie sheet. Slightly press down on the balls with your hands into cookie sheet.
Bake at 375 degrees for 10-12 minutes until the bottom is slightly golden.

Lightly spray bundt pan with cooking spray. Crumble brown sugar topping into bottom of pan and pour in mixture. Bake in for 1 hour to 1 hour and 15 minutes. While the pound cake is baking, mix together butter and cream cheese. Then add powdered sugar and maple flavoring beat until smooth.
Once pound cake is cooled, warm icing for 10 - 15 seconds in the microwave and spoon over pound cake.


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