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
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
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Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
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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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 18
- Calories: 273 per serving