Cranberry Orange Muffins

Like I have said in previous posts, muffins are one of my new favorite things to make for many reasons.  They are quick to throw together and there are many things that can be added to them to create many kinds of taste.  There are a multitude of types of muffins from the sweet to savory.  I personally am more a fan of the sweet and fruity muffins, more so than savory, so that’s what I stick to making.

I love cranberries and oranges alone but the combination together is incredible.  There are so many recipes out there that have this combination, from desserts to breakfast food, it’s everywhere!  I was looking through some recipes of a friend of mine when I came across a cranberry orange muffin recipe.  I asked her about it and she said it  was a recipe her mom used to make all the time’ she said her mom was the queen of muffins and that this recipe, like many of her mom’s recipes, was awesome.   After we talked about it for a while I knew I had to make these muffins.  

I’m so glad I decided to make these muffins.  They turned out absolutely incredible!  The combination of the flavor of cranberry and orange was awesome; they blended together and complimented each other perfectly.  There wasn’t too much of one flavor and neither of the flavors were overwhelming.  I enjoyed these muffins as well as everyone else who had one.  This recipe has been added to my recipe book and is one that I will make for years to come.

Cranberry Orange Muffins

Ingredients:

2 Cups flour
1 Cup sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
2 Teaspoon grated orange zest
1 1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Cup shortening
3/4 Cup orange juice
1 Tablespoon vanilla
2 Eggs, lightly beaten
1 1/2 Cup cranberries
1-1 1/2 Cups chopped walnuts

Directions:

In a medium bowl mix flour, sugar, baking powder, soda, orange zest, nutmeg, cinnamon and ginger.  Cut in shortening with pastry blender.  Stir in juice, vanilla, and eggs.  Fold in cranberries and walnuts. 

Spoon into a well greased muffin tin.

Bake for 25 minutes (or until golden brown) in a 350 degree oven.

Recipe from: Judy