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Categories:
muffins flour sugar baking powder baking soda orange zest nutmeg cinnamon ginger shortening orange juice vanilla eggs cranberries walnuts _____ cranberry sauce brown sugar
Viewed: 44 - Published at: 9 years agoIngredients
- FOR THE MUFFINS:
- 2 cups Flour, All Purpose
- 1 cup Sugar
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 2 teaspoons Orange Zest
- 1-1/2 teaspoon Nutmeg, Ground
- 1 teaspoon Cinnamon, Ground
- 1/2 teaspoons Ginger, Ground
- 1/2 cups Shortening
- 3/4 cups Orange Juice
- 1 teaspoon Vanilla Extract (pure Is Best)
- 2 whole Large Eggs, Beaten
- 1-1/2 cup Chopped Cranberries
- 1-1/2 cup Chopped Walnuts (optional)
- _____
- FOR THE SPREAD:
- 1 can Whole Cranberry Sauce (8 Oz)
- 2 Tablespoons Brown Sugar
- 1/4 cups Butter Or Margarine
Method
- 1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and a 6 cup muffin tin.
- 2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
- Cut in shortening; then stir in juice, vanilla, eggs, cranberries and nuts. Pour batter into muffin cups and bake for 25 minutes or until brown. Cool.
- 3. 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.
