Ingredients

• 2 cup Organic Whole Wheat Flour
• 1/2 cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/2 cup Orange Juice
• 1 Egg
• 1/3 cup Vegetable Oil
• zest of ½ orange (about 2 tsp)
• 1 cup Fresh Cranberries halved
• 1/2 cup Pecans

• 1/2 cup Powdered Sugar
• 1 Tbsp Orange Juice
• zest of ½ orange (about 2 tsp)

Instructions

1. Preheat oven to 400 degress. Line muffin tins with cupcake liners, and set aside.
2. In mixing bowl, sift together dry ingredients: flour, sugar, baking powder, soda and salt. In a separate bowl, whisk together the orange juice, egg, oil, and zest. Pour into the dry ingredients and stir until combined. Fold in the cranberries and pecans. Using a ladle or ice cream scoop, fill the cups with batter, a little over ¾ full.
3. Bake for 18-20 minutes or until toothpick inserted comes out clean and free of crumbs. Let cool for about 5 minutes before transferring to a rack. Combine the powdered sugar, juice and remaining zest, and drizzle the muffins before serving.