Cranberry Muffins
There's an abundance of cranberries in our area during the fall, and this recipe is one of my 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. —Ronni Dufour, Lebanon, Connecticut
Ingredients
- 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 zest
- 1/2 cup shortening
- 3/4 cup orange juice
- 2 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1-1/2 cups coarsely chopped cranberries
- 1-1/2 cups chopped pecans
Reviews
I sprinkled the top of these with some coarse sugar and they disappeared almost immediately from a church Christmas breakfast!
These are so good!! I left out the pecans. Otherwise, I followed the recipe exactly and they turned out perfectly. I will definitely make them again.
Made these, delicious and moist, but made a few changes I added 1 cup of sour cream, used half cup brown sugar and half cup granulated sugar, sprinkled oatmeal on top just before baking!
Pretty good.
I love cranberry and orange flavors together. I followed the recipe exactly and the muffins turned out beautifully. They were everything a muffin should be, fluffy. spicy and delicious.
Followed recipe...Too much orange flavor...The worst part was the lack of a crown and no color. Won't make again without modifications. Moist and very flavorful. Not what I wanted, though.
My wife made a subtly different version based on this, read about it here. http://thenuclearfamily.blog.com/2012/11/10/fall-time-cranberry-muffins/
These are our favorite cranberry muffins.
Delicious rainy day Spring project. I too, used butter vs. shortening and I used 1/2 brown and white sugar. Prep time was about 1/2 hour for me. Enjoy!
forgot the stars!