Cranberry Muffins
"There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut..."
INGREDIENTS
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2 cups all-purpose flour
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1 cup sugar
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1-1/2 teaspoons baking powder
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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2 teaspoons grated orange zest
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1/2 cup shortening
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3/4 cup orange juice
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2 large eggs, room temperature, lightly beaten
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1 tablespoon vanilla extract
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1-1/2 cups coarsely chopped cranberries
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1-1/2 cups chopped pecans
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