Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons orange zest
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup shortening
• 3/4 cup orange juice
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 1/2 cups chopped cranberries
• 1 1/2 cups chopped walnuts
• 1 (8 ounce) can whole cranberry sauce
• 2 tablespoons brown sugar, packed
• 1/4 cup margarine

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
4. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.