Ingredients
18
18 servings
- •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
- 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.
Nutritional Facts
Per 18 servings
- Calories: 273
- Carbohydrate: 32g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
- Sugar: 17g
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