Orange-Cranberry Muffins

by Linda Houston

2 cups All Purpose Flour
2 tsp Baking Powder
¼ pinch Ground Nutmeg
½ tsp Table Salt
½ cup Brown Sugar, light brown/hard packed
¼ cup Granulated Sugar, separated
¾ cup Milk
½ cup Orange Juice
½ cup Crisco Oil
1 large Egg, beaten
½ cup (Orange) Craisins
½ cup (Cranberry) Craisins
½ tsp Orange Peel, grated
2 tbsp Powdered or Granulated Sugar

In large bowl, combine flour, baking powder, nutmeg, salt and both sugars, and mix well. Set aside. In separate large bowl, combine milk and orange juice, and mix with hand mixer on low speed until well blended. Then whisk in (one at a time) oil, egg and orange peel, and both craisins, until well blended; not foamy. Slowly add wet ingredients to the flour mixture, and stir until moistened. Batter should be moist and lumpy.

Scoop by ½ cup into greased large size muffin tin. Bake in a 400º oven for 18-12 minutes, or golden brown. Remove pan and allow to cool for about 5 minutes. After 5 minutes, remove muffins from tin, and cool on wire rack for an additional 10 minutes. Sprinkle tops of muffins with powdered sugar, and return to wire rack to continue cooling.

12 large muffins