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Crisco's® Cranberry Orange Muffins
Serve these for breakfast, brunch or dessert.
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Serves: makes 18 muffins
Prep Time: 25 minutes
Cook Time: 15 minutes
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1/2 cup (or 1/2 CRISCO stick) CRISCO® All Vegetable Shortening
2/3 cup granulated sugar
1 egg
1/2 cup milk
1/2 cup orange juice
2-1/4 cups all-purpose flour
1 tablespoon plus 1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 package (3.53 ounces) (about 2/3 cup) dried cranberries
1/2 teaspoon cinnamon




Heat oven to 400ºF. Grease 18 medium (about 2-1/2-inch) muffin cups or use paper or foil liners.
Cream Crisco Shortening and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in milk, orange peel and orange juice with spoon.
Combine flour, baking powder and salt. Stir into creamed mixture with spoon. Fold in cranberries. Fill muffin cups about two-thirds full.
For topping, combine sugar and cinnamon. Sprinkle over muffin tops.
Bake at 400ºF for 15 minutes or until lightly browned.





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