Description
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.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons orange zest
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup shortening
- ¾ cup orange juice
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 ½ cups chopped cranberries
- 1 ½ cups chopped walnuts
- 1 (8 ounce) can whole cranberry sauce
- 2 tablespoons brown sugar, packed
- ¼ cup margarine
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
- Mix together the flour
- sugar
- baking powder
- baking soda
- orange peel
- nutmeg
- cinnamon and ginger.
- Cut in shortening; stir in juice
- vanilla
- eggs
- cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
- 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.
Servings: 18