Thanksgiving Breakfast Cranberry Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These were lovely, the best muffins I've ever made of any kind, wonderful tart/sweet taste, neither doughy nor dry. You really have to like cranberries though. Ingredients:
1-1/2 cups chopped pecans |
1 orange (enough to make 2 tsp grated peel) |
1-2/3 cups whole fresh cranberries |
2 cups plain flour, sifted |
3/4 cup - 1 cup sugar (depending how sweet you like your muffins) |
1 tsp ground nutmeg |
1 tsp ground cinnamon |
1/2 tsp baking soda |
1/2 tsp ground ginger |
1/2 tsp salt |
1/2 cup shortening |
3/4 cup orange juice |
2 eggs, beaten |
1 tablespoon vanilla extract |
Directions:
1. Chop pecans a little more, if necessary. Grate orange peel to make 2 tsp. Coarsely chop cranberries. Set all aside.
2. Heat oven to 375.
3. Combine next 8 ingredients (flour through salt) and orange peel.
4. Cut in shortening until crumbly. Stir in juice, eggs, and vanilla just until moistened.
5. Fold in cranberries and nuts.
6. Fill 24 greased or paper-lined muffin cups 1/2 full. (Note: it will make a smaller muffin, easier to eat.)
7. Bake 20-25 minutes.
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