cranberry muffins

Ingredients

• Servings: 18
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons orange zest
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup shortening
• 3/4 cup orange juice
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 1/2 cups chopped cranberries
• 1 1/2 cups chopped walnuts
• 1 (8 ounce) can whole cranberry sauce
• 2 tablespoons brown sugar, packed
• 1/4 cup margarine

Recipe

• 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.