3/4 cup unsalted butter
2 egg whites
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups Muirhead Pecan Pumpkin Butter* (see note below on where to purchase)
1/2 teaspoon pure vanilla extract
2 teaspoons fresh orange juice
3/4 cup dried cranberries
1/4 cup brown sugar
Preheat oven to 325 degrees F/160 degrees C. Grease muffin pans or line with paper inserts.
In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine.
Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine.
Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack.
Makes: 18 muffins.
Where to Purchase Muirhead Pecan Pumpkin Butter:
Muirhead Pecan Pumpkin Butter (which comes in a 13.5 ounce jar) can be purchased online at Williams-Sonoma.com, Muirheadfoods.com, and at Foodlocker.com. It may also be purchased at other stores online or at gourmet food stores.
Date: September 27, 2002