Name: Fresh Cranberry Muffins
Yield: 18
Ingredients: All-purpose flour - 2 cups; White sugar - 1 cup; Baking powder - 1 ½ teaspoons; Baking soda - ½ teaspoon; Orange zest - 2 teaspoons; Ground nutmeg - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Shortening - ½ cup; Orange juice - ¾ cup; Vanilla extract - 1 teaspoon; Eggs, beaten - 2; Chopped cranberries - 1 ½ cups; Chopped walnuts - 1 ½ cups; Whole cranberry sauce - 1 (8 ounce) can; Brown sugar, packed - 2 tablespoons; Margarine - ¼ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Fresh Cranberry Muffins

1. All-purpose flour - 2 cups

2. White sugar - 1 cup

3. Baking powder - 1 ½ teaspoons

4. Baking soda - ½ teaspoon

5. Orange zest - 2 teaspoons

6. Ground nutmeg - 1 ½ teaspoons

7. Ground cinnamon - 1 teaspoon

8. Ground ginger - ½ teaspoon

9. Shortening - ½ cup

10. Orange juice - ¾ cup

11. Vanilla extract - 1 teaspoon

12. Eggs, beaten - 2

13. Chopped cranberries - 1 ½ cups

14. Chopped walnuts - 1 ½ cups

15. Whole cranberry sauce - 1 (8 ounce) can

16. Brown sugar, packed - 2 tablespoons

17. Margarine - ¼ cup

How to cook deliciously - Fresh Cranberry Muffins

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.

2. Stage

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

3. Stage

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.

4. Stage

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.