Preparation / Directions:
1. Preheat the oven to 375 degrees. 2. Combine the dry ingredients and sift into a mixing bowl. 3. Stir in the zest, orange, cranberries, and pecans. Set aside. 4. In a separate mixing bowl, whisk the butter, oil, brown sugar, honey, buttermilk, and eggs. 5. Stir the dry ingredients into the buttermilk mixture with a wooden spoon just until combined. Do not over mix; some of the flour should still be visible. 6. Lightly coat a muffin pan with softened butter or oil, and lightly dust with all-purpose flour. 7. Spoon the batter into the muffin pan, filling each cup to the top. 8. Bake for 25 to 30 minutes, or until golden brown and a toothpick or paring knife comes out clean when inserted in one of the muffins in the middle of the pan. 9. Let cool in the pan for 5 minutes. 10. Turn the muffins out of the pan and serve warm, or transfer to a rack to cool completely.
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