Cranberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1.500 dozen.
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
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2 cups all-purpose flour
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1 cup sugar
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1-1/2 teaspoons baking powder
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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2 teaspoons grated orange zest
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1/2 cup shortening
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3/4 cup orange juice
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2 large eggs, room temperature, lightly beaten
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1 tablespoon vanilla extract
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1-1/2 cups coarsely chopped cranberries
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1-1/2 cups chopped pecans
Directions
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1.
In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
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2.
Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts
1 muffin: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.
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