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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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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 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons orange zest |
1 1/2 teaspoons ground nutmeg |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 cup shortening |
3/4 cup orange juice |
1 teaspoon vanilla extract |
2 eggs, beaten |
1 1/2 cups chopped cranberries |
1 1/2 cups chopped walnuts |
1 (8 ounce) can whole cranberry sauce |
2 tablespoons brown sugar, packed |
1/4 cup margarine |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
4. 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.
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