Fresh Cranberry Muffins

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease or line a 12-cup and a 6-cup muffin tin with paper liners. (5 minutes)

Recipe View In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon, and ginger. (5 minutes)

Recipe View Using a pastry blender or your fingertips, cut in the shortening until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Stir in the orange juice, vanilla extract, and beaten eggs until just combined. Gently fold in the chopped cranberries and walnuts. (5 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown. (25-30 minutes)

Recipe View While the muffins are baking, prepare the cranberry spread. In a small saucepan over low heat, whisk together the cranberry sauce, brown sugar, and margarine. (2 minutes)

Recipe View Cook, stirring constantly, until the margarine is melted and the mixture is smooth and heated through. Remove from heat. (5 minutes)

Recipe View Serve the warm cranberry spread alongside the muffins. (2 minutes)