This contest-winning recipe for cranberry muffins showcases fresh cranberries with warm spices and a bright hint of orange zest. Ready in just 35 minutes, these muffins make a perfect breakfast or midday snack.

Ingredients

• 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 zest
• 1/2 cup shortening
• 3/4 cup orange juice
• 2 large eggs, room temperature, lightly beaten
• 1 tablespoon vanilla extract
• 1-1/2 cups coarsely chopped cranberries
• 1-1/2 cups chopped pecans

Directions

1. 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.
2. 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.