Cranberry Muffins

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Writer: Judy Shortsleeve


Cranberry Muffins

Servings: 12 muffins


  • 1/4 cup Shortening
  • 1/4 cup Sugar
  • 2 Eggs well beaten
  • 2 cups Sifted all-purpose flour
  • 5 tsp Baking Powder
  • 1 tsp Salt
  • 2/3 cup Milk
  • 1 cup Ocean Spray whole cranberry sauce drained


  • Cream together shortening and sugar. Stir in well-beaten eggs.
  • Sift flour, baking powder and salt together. Add sifted dry ingredients to shortening-sugar mixture alternately with milk. Blend thoroughly.
  • Fill greased muffin tins 1/3 full making a hole in center of the batter.
  • Put in one teaspoon full of cranberry, then fill tins until 2/3 full. Bake in hot oven (400º F) for about 30 minutes. Serve hot.
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Judy Shortsleeve