Name: Fresh Cranberry Muffins
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 2 teaspoons orange zest; 1.5 teaspoons ground nutmeg; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 cup shortening; 0.75 cup orange juice; 1 teaspoon vanilla extract; 2 eggs, beaten; 1.5 cups chopped cranberries; 1.5 cups chopped walnuts; 1 (8 ounce) can whole cranberry sauce; 2 tablespoons brown sugar, packed; 0.25 cup margarine

Ingredients

2 cups all-purpose flour
1 cup white sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
2 teaspoons orange zest
1.5 teaspoons ground nutmeg
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 cup shortening
0.75 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1.5 cups chopped cranberries
1.5 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
0.25 cup margarine

Steps

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