“This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.” - by Cindy Carnes
Ingredients
Adjust Servings
Original recipe yields 18 muffins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
- Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
- Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
Nutrition
Amount Per Serving (18 total)
- Calories
- 273 cal
- 14%
- Fat
- 15.4 g
- 24%
- Carbs
- 31.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (60)
Rate This Recipe
"Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moi..." See moresture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU!"
DAISYANN
"These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased..." See more orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them. "
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