Orange Pecan Muffins

5 cups muffin mix (enough for 12 muffins)
1/2 cup pecans, chopped (2 ounces)
4 tablespoons butter
2 teaspoon pure orange extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water or orange juice
2 tablespoon orange zest, from 1 small orange
4 eggs

In a medium bowl, stir together the muffin mix and nuts. In a large bowl combine the melted butter, extracts, cream, water and orange zest. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 12 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 15-20 minutes, until the tops are golden brown. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.

Makes 12 servings
Can be frozen

Per Muffin: 284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs