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Cranberry Muffins


"This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls."
Original recipe yield: 18 muffins.
Servings:
18

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 1/2 cups chopped cranberries
  • 1 1/2 cups chopped walnuts
  •  
  • 1 (8 ounce) can whole cranberry sauce
  • 2 tablespoons brown sugar, packed
  • 1/4 cup margarine

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
  2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
  3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
  4. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.