Ingredients
2 cups all-purpose flour1 cup sugar1-1/2 teaspoons baking powder1 teaspoon ground nutmeg1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon ground ginger1/2 teaspoon salt2 teaspoons grated orange zest1/2 cup shortening3/4 cup orange juice2 large eggs, room temperature, lightly beaten1 tablespoon vanilla extract1-1/2 cups coarsely chopped cranberries1-1/2 cups chopped pecans
Preparation
In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
