Muffins:
1 1/2 c flour
1/2 c yellow cornmeal
1 t baking soda
1/4 t salt
2/3 c buttermilk
1/4 c orange juice
1 t grated ornage zest
1 egg
6 T butter
3/4 c sugar
1/2 c chopped, toasted pecans (toast on baking sheet, 350, 5-10 min)
1/2 c dried cranberries

Orange Glaze:
3/4 c powdered sugar
1 1/2 T milk
1 t grated orange zest
1/4 c chopped toasted pecans

Orange Butter:
1 stick butter
1/2 t grated orange zest
1 1/2 t ornage juice
1/4 t salt

1 1/2 c flour 1/2 c yellow cornmeal 1 t baking soda 1/4 t salt 2/3 c buttermilk 1/4 c orange juice 1 t grated ornage zest 1 egg 6 T butter 3/4 c sugar 1/2 c chopped, toasted pecans (toast on baking sheet, 350, 5-10 min) 1/2 c dried cranberries 3/4 c powdered sugar 1 1/2 T milk 1 t grated orange zest 1/4 c chopped toasted pecans 1 stick butter 1/2 t grated orange zest 1 1/2 t ornage juice 1/4 t salt

Preheat oven to 375. Butter or spray 12 muffin cups.

Muffins: In a med bowl, stir together flour, cornmeal, baking soda, and salt. In another bowl, whisk buttermilk, orange juice, orange zest and egg. Using an electric mixer, beat together butter and sugar until creamy. With the mixer on low speed, mix in the dry and liquid ingredients, alternating, starting and ending with the dry ingredients. Stir in the pecans and cranberries. Divide batter among muffin cups and bake until the muffins are golden brown and a toothpick comes out clean, about 15-20 min. Remove from pan and cook on a rack.

Glaze: In a small bowl, whick thogether the powdered sugar, milk and orange zest until smooth. Drizzle over cooled muffins and sprinkle with chopped pecans.

Orange Butter: Using a food processor or electric mixer, beat all ingredients until smooth. Transfer to decorative crock or bowl. Serve alongside muffins.