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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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There's an abundance of cranberries in our area during the fall, and this recipe is one of my most 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. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1-1/2 teaspoons baking powder |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
2 teaspoons grated orange peel |
1/2 cup shortening |
3/4 cup orange juice |
2 eggs, lightly beaten |
1 tablespoon vanilla extract |
1-1/2 cups coarsely chopped cranberries |
1-1/2 cups chopped pecans |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. In a small bowl, the orange juice, eggs, and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes before removing to wire rack. Serve warm. Yield: 1-1/2 dozen.
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