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Cranberry Muffins |
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Serves: 18
Print this Recipe
Ronni Dufour, Lebanon, Connecticut
2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange peel
1/2 cup shortening
3/4 cup orange juice
2 eggs, beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans
In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs and vanilla just until moistened. Fold in cranberries and nuts. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until golden.
© Copyright Reiman Publications, 1993-1997
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