Cranberry Orange Muffins

• FOR THE MUFFINS:
• 2 cups Flour, All Purpose
• 1 cup Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 2 teaspoons Orange Zest
• 1-1/2 teaspoon Nutmeg, Ground
• 1 teaspoon Cinnamon, Ground
• 1/2 teaspoons Ginger, Ground
• 1/2 cups Shortening
• 3/4 cups Orange Juice
• 1 teaspoon Vanilla Extract (pure Is Best)
• 2 whole Large Eggs, Beaten
• 1-1/2 cup Chopped Cranberries
• 1-1/2 cup Chopped Walnuts (optional)
• _____
• FOR THE SPREAD:
• 1 can Whole Cranberry Sauce (8 Oz)
• 2 Tablespoons Brown Sugar
• 1/4 cups Butter Or Margarine

1. 1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and a 6 cup muffin tin.
2. 2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
3. Cut in shortening; then stir in juice, vanilla, eggs, cranberries and nuts. Pour batter into muffin cups and bake for 25 minutes or until brown. Cool.
4. 3. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth.
5. Remove from heat and serve as a spread for the muffins.

muffins, flour, sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon, ginger, shortening, orange juice, vanilla, eggs, cranberries, walnuts, cranberry sauce, brown sugar, ubc

Taken from tastykitchen.com/recipes/breads/cranberry-orange-muffins/ (may not work)