Cranberry Nut Muffins

By 1For_Him

Ingredients

• 2 * 2 cups all-purpose flour
• 1 * 1 cup sugar
• 1-1/2 * 1-1/2 teaspoons baking powder
• 1 * 1 teaspoon ground nutmeg
• 1 * 1 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon baking soda
• 1/2 * 1/2 teaspoon ground ginger
• 1/2 * 1/2 teaspoon salt
• 2 * 2 teaspoons grated orange peel
• 1/2 * 1/2 cup shortening
• 3/4 * 3/4 cup orange juice
• 2 * 2 eggs, lightly beaten
• 1 * 1 tablespoon vanilla extract
• 1-1/2 * 1-1/2 cups coarsely chopped cranberries
• 1-1/2 * 1-1/2 cups chopped pecans

Details

Servings 18

Preparation

Step 1

Prep: 15 min. Bake: 20 min.

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.

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.


Nutrition Facts: 1 serving (1 each) equals 231 calories, 13 g fat (2 g saturated fat), 24 mg cholesterol, 141 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Cranberry Muffins published in Country October/November 1993, p47