Cranberry Muffins IV

This recipe is one of those favorite ways of enjoying cranberries. These fresh-baked muffins are always well received by friends.


18 servings


2 cups all-purpose flour
1 cup granulated (white) sugar
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange peel
1/2 cup shortening
3/4 cup orange juice
2 eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups coarsely chopped cranberries
1 1/2 cups chopped pecans


Preheat oven to 375°F (191°C). Prepare the muffin pan by placing baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. In a small bowl, the orange juice, eggs, and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Fill prepared muffin cavities two-thirds full.

Bake for 18 to 20 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes before removing to wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving (1 each): Calories 231, Fat 13 g (Saturated Fat 2 g), Cholesterol 24 mg, Sodium 141 mg, Carbohydrate 26 g, Fiber 2 g, Protein 3 g.

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