Recipe

Thanksgiving Breakfast Cranberry Muffins Recipe


Thanksgiving Breakfast Cranberry Muffins Recipe Sweetwords / All my dishes
1 year ago
These were lovely, the best muffins I've ever made of any kind, wonderful tart/sweet taste, neither doughy nor dry. You really have to like cranberries though! Recipe from Country magazine or Taste of Home, about 10 years ago.
Prep:20m Cook:20m Servings:12

Sweetwords

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Ingredients
  • 1-1/2 cups chopped pecans
  • 1 orange (enough to make 2 tsp grated peel)
  • 1-2/3 cups whole fresh cranberries
  • 2 cups plain flour, sifted
  • 3/4 cup - 1 cup sugar (depending how sweet you like your muffins)
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, beaten
  • 1 Tablespoon vanilla extract

Directions
  1. Chop pecans a little more, if necessary. Grate orange peel to make 2 tsp. Coarsely chop cranberries. Set all aside.
  2. Heat oven to 375.
  3. Combine next 8 ingredients (flour through salt) and orange peel.
  4. Cut in shortening until crumbly. Stir in juice, eggs, and vanilla just until moistened.
  5. Fold in cranberries and nuts.
  6. Fill 24 greased or paper-lined muffin cups 1/2 full. (Note: it will make a smaller muffin, easier to eat.)
  7. Bake 20-25 minutes.

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Comments

misslizzi 1 year ago said:
Woohoo! Looks like I'll be eating a lot on Thanksgiving weekend. Can't wait to have these with a cup of coffee!


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