Fresh Cranberry Muffins

asian chinese breakfast drink main snack sweet spicy sour bitter savory hard fast

Prep

30 min

Cook

44 min

Total

74 min

Ingredients (17)

2 cups all-purpose flour g

1 cup white sugar g

1 ½ teaspoons baking powder g

½ teaspoon baking soda g

2 teaspoons orange zest g

1 ½ teaspoons ground nutmeg g

1 teaspoon ground cinnamon g

½ teaspoon ground ginger g

½ cup shortening g

¾ cup orange juice g

1 teaspoon vanilla extract g

2 eggs, beaten g

1 ½ cups chopped cranberries g

1 ½ cups chopped walnuts g

1 (8 ounce) can whole cranberry sauce g

2 tablespoons brown sugar, packed g

¼ cup margarine g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.

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.