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Cranberry Muffins

Cranberry Muffins


These muffins are a wonderful, healthy addition to any holiday meal.

  • 2 cups flour
  • 1 cup sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp.cinnamon
  • 1/2 tsp.nutmeg
  • 1/2 tsp. ginger
  • 1/2 cup shortening, such as Crisco®
  • 2 eggs, lightly beaten
  • 1/2 cup orange juice
  • 1 T. vanilla
  • 1-1/2 cup cranberries
  • 1-1/2 cup chopped walnuts

Preparation -
In a medium bowl mix the flour, sugar, baking powder, soda, and spices together. Cut in the shortening with a pastry blender or 2 knives. Add the eggs, orange juice and vanilla and mix until all the dry ingredients are moistened. Fold in the cranberries and nuts. Spoon the batter into 18 well greased or paper lined muffin cups. Bake in a preheated oven at 350º for 25 minutes.


Oneida 24-c. Cupcake Carrying Case with Muffin PanOneida 24-cup Cupcake Carrying Case with Muffin Pan
This innovative carrying case allows for easier transport cupcakes and muffins to family dinners, picnics, and parties. The locking lid and easy grip handle assure safe and secure transport. It holds 24 cupcakes or muffins. It also includes a non-stick 12-cup muffin pan. The pan and tray both nest neatly inside the lid for compact storage.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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