Fresh Cranberry Muffins

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.

Step: 1

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

Step: 2

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Step: 3

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.

Step: 4

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.

Per Serving: 273 calories; protein 3.8g; carbohydrates 31.9g; fat 15.4g; cholesterol 20.7mg; sodium 116.5mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.