Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRY INGREDIENTS***
  3               cups  all-purpose flour
     1/2           cup  whole wheat flour
     1/2           cup  granulated sugar
     1/2      teaspoon  salt
  2          teaspoons  baking powder
  1           teaspoon  baking soda
     1/2      teaspoon  ground cinnamon
  1              pinch  ground cloves
                        ******
  1         tablespoon  grated orange zest
  1                     orange -- cut into sections
                        -- and chopped
  1                cup  cranberries -- chopped
     1/2           cup  pecans -- toasted
                        ******
     1/2           cup  butter -- melted
     1/4           cup  canola oil
     1/2           cup  firmly packed brown sugar
     1/4           cup  honey
     2/3           cup  buttermilk
  2                     eggs -- beaten

Preparation:

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.

Nutritional Information:

383 Calories (kcal); 17g Total Fat; (38% calories from fat); 6g Protein; 55g Carbohydrate; 52mg Cholesterol; 382mg Sodium