Cranberry Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons brown sugar packed
• 1.5 cups cranberries chopped
• 2  eggs beaten
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1.5 teaspoons ground nutmeg 
• 0.3 cup butter 
• 0.8 cup orange juice 
• 2 teaspoons orange zest 
• 0.5 cup shortening 
• 1 teaspoon vanilla extract 
• 1.5 cups walnuts chopped
• 1 cup sugar white
• 8 ounce cranberry sauce whole canned

Equipment

• sauce pan
• oven
• whisk
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.
4. Pour into muffin cups and bake for 25 minutes or until brown.
5. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth.
6. Remove from heat and serve as a spread for the muffins.