Fresh Cranberry Muffins recipe

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Ingredients

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons orange zest
1 ½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup shortening
¾ cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 ½ cups chopped cranberries
1 ½ cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
¼ cup margarine

Nutrition Info

273.2 calories
carbohydrate: 31.9 g
cholesterol: 20.7 mg
fat: 15.4 g
fiber: 1.8 g
protein: 3.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 116.5 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

18 muffins

Recipe Note

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.

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