Cranberry Cider Muffins

• 1 1/2 cup(rounded) chopped/sliced cranberries
• 1/2 cup (rounded) chopped walnuts (optional)
• 1 teaspoon freshly grated orange zest
• 2 large or extra large eggs
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup apple cider
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2/3 cup sugar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup shortening

1. Pre-heat oven to 400 F. In a large non-reactive bowl (glass or porcelain is best), mix all of the dry ingredients, including sugar.
2. Cut in shortening with two knives or a pastry cutter until evenly distributed in a coarse crumb consistency. Add cranberries and walnuts (if used), and toss gently with a fork until coated. In a separate bowl, beat the eggs, whisk in the sour cream, buttermilk and apple cider. Pour the mixture gradually into the prepared dry mixture, stirring with a spoon, until just combined. The dough should be sticky, easily spooned, about the consistency of mashed potatoes. Divide among 12 muffin cups. It will seem like a bit much, but don't worry, they will rise nicely and will not run over.
3. Sprinkle with a pinch of sugar and bake for 25 minutes, or until cake tester comes out clean and the muffins are light golden in color.
4. Serve warm with orange marmalade

cranberries, walnuts, freshly grated orange zest, eggs, sour cream, buttermilk, apple cider, flour, salt, baking powder, baking soda, sugar, nutmeg, cinnamon, ground ginger, shortening

Taken from www.epicurious.com/recipes/member/views/cranberry-cider-muffins-50101118 (may not work)