Cranberry-Orange Nut Muffins

I bake these to have on hand Thanksgiving morning. Add a smear of cream cheese for a satisfying mini-breakfast that won’t fill one up before the big meal.

1 cup cranberries, chopped
2/3 cup walnuts, chopped
1 cups all-purpose flour
1 cup white whole-wheat flour
1 cup granulated sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp orange peel, dried
1/4 cup shortening
3/4 cup orange juice, not from concentrate
1 extra large egg, beaten

1. After measuring the flour, remove 1 Tbsp and toss with the cranberries and nuts to coat and set aside. This will prevent the fruit from settling to the bottom of the batter.
2. In large mixer bowl, combine all the dry ingredients. Cut in the shortening, and stir in the juice and egg. With an electric mixer, beat on medium until blended. Fold in the cranberries and nuts.
3. Divide the batter evenly between 12 lightly greased muffin cups. Bake in preheated 350 oven for 25 minutes or until the muffins test done with a toothpick. Cool slightly, then remove from the pan and continue cooling on a wire rack.

Servings: 12