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Cranberry Muffins

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Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

1.500 dozen

There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup 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 zest
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
  2. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Nutrition Facts

1 muffin: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.

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