Orange Cranberry Nut Muffins

Makes 48 mini muffins – bake without liners

2 c. flour

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

¼ c. shortening.

1 c. orange juice

1 c. sugar

1 Tbsp. orange zest (show zester)

1 egg (beaten)

1 to 1 ½ c. chopped walnuts

1 c. dry cranberries (coarsely chopped)

1. Combine dry ingredients in a mixing bowl and thoroughly mix them together.

2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.

3. Combine and orange juice, sugar, orange zest and beaten egg.

4. Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.

5. Fold the chopped nuts and the cranberries into the batter.

6. Spoon into well-greased muffin cups and bake in a preheated oven at 325° for 10-14 minutes or until golden brown. For big muffins, bake at 350˚ for 20-30 minutes.

***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

7. Allow muffins to sit in the pan for about 5 minutes before removing them.