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Fresh Cranberry Muffins
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Thanksgiving-worthy cranberry nut muffins with a delicious spread. Perfect bread alternative for your holiday feast.
Ingredients:
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 cup shortening
  • 0.75 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1.5 cups chopped cranberries
  • 1.5 cups chopped walnuts
  • 1 (8 ounce) can whole cranberry sauce
  • 2 tablespoons brown sugar, packed
  • 0.25 cup margarine
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 12-cup and 6-cup muffin tin.
  • Combine the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon, and ginger until well mixed.
  • Combine the shortening with the juice, vanilla, eggs, cranberries, and nuts until well mixed. Fill muffin cups, then bake for 25 minutes or until golden brown.
  • In a saucepan over low heat, combine cranberry sauce, brown sugar, and margarine. Whisk until smooth and heated through. Remove from heat and use as a topping for the muffins.

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