Cranberry Muffins

• 2 cups 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, beaten
• 1 tablespoon vanilla extract
• 1-1/2 cups coarsely chopped cranberries*

1. Preheat oven to 375F.
   
2. Combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel in a large bowl.
3. Cut in shortening with a pastry cutter until crumbly.
4. Stir in orange juice, eggs, and vanilla just until moistened.
5. Fold in cranberries.
   
6. Fill 18 paper-lined muffin cups two-thirds full.
7. Bake in preheated oven for 18-20 minutes, or until lightly browned.
8. Turn out and serve.

*I don’t chop the berries, but then I use the smaller wild ones.

Comments

[Carla Rolfe]

Oh these sound so yummy. Our Thanksgiving has been delayed until the 13th to accomodate family members travelling in from out of town. I'm going to add this to my menu! :-)

[Kim from Hiraeth]

Mmm. Those look yummy!

Thanks for the recipe!

[Elizabeth]

The recipe sounds good, but I really like your plate!

[rebecca]

I like that plate, too. I don't get to use it much since it's small and I only have one.