There's an abundance of cranberries in our area during the fall, and this recipe is one of my most favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received.
- 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, lightly beaten
- 1 tablespoon vanilla extract
- 1-1/2 cups coarsely chopped cranberries
- 1-1/2 cups chopped pecans
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. In a small bowl, the orange juice, eggs, and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes before removing to wire rack. Serve warm. Yield: 1-1/2 dozen.
Originally published as Cranberry Muffins in Country October/November 1993, p47
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