Orange Cranberry Nut Muffins

This year seems to be the year we include veggies in new and unusual places. This is just such a recipe. Orange, cranberry, walnuts and…mini sweet bell peppers!  Spring is the perfect season to make these as the sweep peppers are in perfect season. Give it a try and let us know if you liked them as much as we did!

INGREDIENTS

1 ½ cups Mini Sweet Peppers, pureed

1 cup Mini Sweet Peppers, finely diced

1 orange, zested

1 cup dried cranberries

1 ½ cups milk

3 eggs

1 cup chopped Farm Fresh Nut English Walnuts

1 cup vegetable or canola oil

1 tbsp. pure vanilla extract

4 ½ cups all-purpose flour

1 cup white sugar

1 cup brown sugar

2 tbsp. baking powder

1 tbsp. nutmeg

1 ½ teaspoons table salt

Steps

Wash all produce before you start baking.

Slice Mini Sweet Peppers and remove seeds. Using a blender or food processor, puree 1 ½ cups of Peppers and set aside. Finely dice the remaining Peppers.

In a large mixing bowl, whisk together flour, white sugar, brown sugar, baking powder, salt, and nutmeg.

Crack your eggs into a separate measuring cup. Add milk, oil, and vanilla extract into egg mixture. Add the liquid ingredients, including the Pepper puree, to dry ingredients in mixing bowl.

Using a wooden spoon, gently mix the ingredients together. Add in the dried cranberries, orange zest, walnuts, and half the diced Peppers, taking care not to overmix.

Preheat oven to 350’ and lightly oil your muffin pans or line with paper muffin cups.

Carefully fill each muffin cup to the brim with your batter and sprinkle the remaining diced Peppers onto the tops of each muffin.

Bake muffins for 20 minutes. Place muffins on rack to cool after baking.