Cranberry Muffins

Cranberry Muffins

68
Cindy Carnes 122

"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."

Ingredients

{{adjustedServings}} servings 273 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
  2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
  3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
  4. 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.
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Reviews

68
  1. 82 Ratings

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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 f...

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, dec...

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.