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Cranberry Orange Muffins

New.Wife's picture
Ingredients
  All-purpose flour 3 1⁄3 Cup (53.33 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Vegetable shortening 3⁄4 Cup (12 tbs)
  Eggs 4
  Grated orange rind 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Cranberries 1 Cup (16 tbs), coarsely chopped (Fresh Or Frozen)
  Coarsely chopped pecans 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Take 24 large size muffin cups and grease them after placing paper liners.
2) Preheat oven to 400° F.

MAKING
3) Take a sheet of wax paper and sift together baking powder, flour, salt nutmeg and cinnamon.
4) In a large bowl, beat together shortening and sugar with an electric mixer at high speed for about 3 minutes or until the mixture turns light.
5) Add eggs, one after another, and beat upon each addition.
6) Reduce the mixer speed and stir in the dry ingredients. Also, add the orange rind.
7) Gently stir in milk and mix until well blended. Fold in pecans and cranberries.
8) Pour batter in the prepared cups evenly and bake for 18-20 minutes or until muffins turn golden brown in color.

SERVING
9) Serve warm with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Interest: 
Holiday, Gourmet
Ingredient: 
Cranberry
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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