Makes 12 muffins
- 1 cup fresh or frozen cranberries, coarsely chopped (I pulse them in the food processor)
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup orange juice
- 1 tbsp. fresh orange zest
- 1/4 cup shortening
- 1 egg, slightly beaten
In large bowl, combine dry ingredients. Add shortening and blend. (you can cut it in with a pastry blender or a fork, BUT I just used my mixer until the shortening was blended in…)
Add juice, orange zest, and egg.
Mix until dry and wet ingredients are just blended. Stir in the cranberries.
(Can’t believe I forgot to take a picture of the batter while it was still in the bowl!) Spoon into papered or greased muffin tin.
Bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Transfer your pan to a cooling rack for 5 minutes. Remove muffins from pan and place on cooling rack. If you have the patience you can let them cool for a few minutes. But personally, I like to break one open and spread some butter on it immediately!
YUMMY! I made the mistake of NOT doubling the recipe and they didn’t last one day. I had two for breakfast…then that afternoon I had one with my tea. The other 9? Boy Wonder ate them all before lunch!!! He’s a hard working farm boy….so I let him get away with it!
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