Rating: 4.5 stars 4.3
111 Ratings
  • 5 star values: 65
  • 4 star values: 25
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1

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.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.

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  • 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.

Nutrition Facts

273 calories; protein 3.8g; carbohydrates 31.9g; fat 15.4g; cholesterol 20.7mg; sodium 116.5mg. Full Nutrition
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