Fresh 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.

• Calories: 273 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup shortening
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 ½ cups chopped walnuts
• ½ teaspoon ground ginger
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• 1 ½ teaspoons baking powder
• 2 teaspoons orange zest
• 1 ½ teaspoons ground nutmeg
• ¼ cup margarine
• ¾ cup orange juice
• 1 ½ cups chopped cranberries
• 1 (8 ounce) can whole cranberry sauce
• 2 tablespoons brown sugar, packed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.