For years my mother has made these awesome cranberry muffins during the holidays. The batter is really excellent, and the tart berries explode when they are baking. Anna loves them, and will lobby to buy fresh cranberries at the store just to get these muffins. Colin likes the batter but tries to pick out the sour fruit (impossible). Anthony is not a big fan, but I am!

Cranberry Muffins

Ingredients:


● 2 cups flour (I often substitute 1/2 cup with whole wheat)
● 1 cup sugar
● 1 1/2 tsp baking powder
● 1/2 tsp baking soda
● 1 tsp nutmeg (freshly grated!)
● 1 tsp cinnamon
● 1/2 tsp ginger
● zest of one orange
● 1/2 cup shortening (non-hydrogenated!)
● 3/4 cup orange juice
● 1 tbsp vanilla
● 2 eggs, beaten
● 1 1/2 cup cranberries (aw, go ahead and add the whole bag!)


Directions:

In a medium bowl, mix dry ingredients and orange zest. Cut in shortening with pastry blender (you can use two knives). Stir in juice, vanilla and eggs. Fold in cranberries. Spoon into 18-24 foil muffin cups in the tin. (I recently got some silicone muffin liners and I LOVE them! Nothing ever sticks, and they are reusable!)

Bake at 350℉ for 25 minutes or until golden.