| 2 cups all-purpose flour
1 cup sugar 1½ tsps baking powder 1 tsp ground nutmeg 1 tsp ground cinnamon |
½ tsp baking soda
½ tsp ground ginger ½ tsp salt 2 tsps grated orange peel ½ cup shortening |
¾ cup orange juice
2 eggs, beaten 1 tbsp vanilla extract 1½ cups cranberries, chopped 1½ cups pecans, chopped |
| 1. Preheat the oven to 190oC
(375oF). Grease or line 18 muffin cups.
2. In a mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, orange peel and salt. Mix well. 3. Add in shortening until crumbly. Stir in orange juice, eggs, and vanilla until just moistened. Fold in cranberries and nuts. 4. Spoon the batter into the muffin cups ¾ full. Bake for 18 to 20 minutes or until golden brown. Cool the muffins on wire rack. Makes 18 muffins. |