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Cranberry Muffins



INGREDIENTS:
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine
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.













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