There’s an abundance of cranberries in our area during fall, and this recipe is one of my favorite ways to use them. Friends always love it when I give these as a gift.
Prep: 15 min. • Bake: 20 min. Makes: 11/2 dozen
2 cups all-purpose flour 1 cup sugar 11/2 tsp. baking powder 1 tsp. ground nutmeg 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. ground ginger 1/2 tsp. salt 2 tsp. grated orange zest 1/2 cup shortening ³/₄ cup orange juice 2 large eggs, lightly beaten 1 Tbsp. vanilla extract 11/2 cups coarsely chopped cranberries 11/2 cups chopped pecans
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 orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
2. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
1 MUFFIN 231 cal., 13g fat (2g sat. fat), 24mg chol., 141mg sod., 26g carb. (13g sugars, 2g fiber), 3g pro.