Rebecca Stark is the author of The Good Portion: Godthe second title in The Good Portion series.

The Good Portion: God explores what Scripture teaches about God in hopes that readers will see his perfection, worth, magnificence, and beauty as they study his triune nature, infinite attributes, and wondrous works. 

                     

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Saturday
Oct062007

Cranberry Muffins

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  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange peel
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries*
  1. Preheat oven to 375F.
  2. Combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel in a large bowl.
  3. Cut in shortening with a pastry cutter until crumbly.
  4. Stir in orange juice, eggs, and vanilla just until moistened.
  5. Fold in cranberries.
  6. Fill 18 paper-lined muffin cups two-thirds full.
  7. Bake in preheated oven for 18-20 minutes, or until lightly browned.
  8. Turn out and serve.
*I don’t chop the berries, but then I use the smaller wild ones.

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Reader Comments (4)

Oh these sound so yummy. Our Thanksgiving has been delayed until the 13th to accomodate family members travelling in from out of town. I'm going to add this to my menu! :-)

October 7, 2007 | Unregistered CommenterCarla Rolfe

Mmm. Those look yummy!

Thanks for the recipe!

October 7, 2007 | Unregistered CommenterKim from Hiraeth

The recipe sounds good, but I really like your plate!

October 8, 2007 | Unregistered CommenterElizabeth

I like that plate, too. I don't get to use it much since it's small and I only have one.

October 8, 2007 | Unregistered Commenterrebecca

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