I love collecting recipes and this one came from a recipe box I bought at an estate sale several years ago. The box has two long file drawers in a small oak cabinet and each drawer is crammed full of the owner’s favorite recipes clipped from newspapers or magazines, along with hand-written recipes from friends.
The recipe for the muffins was clipped from a magazine and was marked “”East Winner.” The cook’s name was included: Ronni Dufour from Lebanon, Connecticut and she states, “I’ve often given these fresh-baked muffins as a small gift to friends, and they’re always well received.” I am not surprised to hear that news since these are some of the BEST muffins I have ever baked.
Of course, I adapted them to be honey-sweetened since we don’t eat refined sugar. This was not a problem, at all. I simply substituted one cup of honey for one cup of sugar. That substitution isn’t always that successful, but with these muffins it was. So, I can assure you that this is one of those recipes you can depend on to please.
Here are the particulars:
2 cups all-purpose flour 1 cup sugar (substitute equal measure of honey, if prefer) 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 (or butter) 3/4 cup orange juice 2 eggs, beaten 1 tablespoon vanilla extract 1-1/2 cups coarsely chopped cranberries 1-1/2 cups chopped pecans
In a large bowl, combine flour, sugar (or honey), baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening (or butter) until crumbly. Stir in orange juice, eggs, and vanilla just until moistened. Fold in cranberries and nuts. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 18-20 minutes or until golden. Yield: 1-1/2 dozen.
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