The only people who don’t like these cranberry muffins are those who are not fans of cranberries. Everyone else raves about these sweet, tangy treats.
Yield: Makes 12 large muffins.
- 1/4 cup shortening
- 1/4 cup sugar
- 1 egg, unbeaten
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup milk
- 1 cup cranberries, coarsely chopped
- 1 teaspoon grated orange rind
Cream the sugar and shortening together. Add the egg. Sift together the salt, flour and baking powder, and add to the creamed mixture alternately with the milk. Fold the cranberries and orange rind into the batter. Mix for 10 to 20 seconds only.
Fill well-greased muffin pan cups about two-thirds full and bake at 425 degrees F for 20 minutes.