Ingredients
1 1/2 cup(rounded) chopped/sliced cranberries
1/2 cup (rounded) chopped walnuts (optional)
1 teaspoon freshly grated orange zest
2 large or extra large eggs
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup apple cider
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup shortening
Preparation
Pre-heat oven to 400˚F. In a large non-reactive bowl (glass or porcelain is best), mix all of the dry ingredients, including sugar. Cut in shortening with two knives or a pastry cutter until evenly distributed in a coarse crumb consistency. Add cranberries and walnuts (if used), and toss gently with a fork until coated. In a separate bowl, beat the eggs, whisk in the sour cream, buttermilk and apple cider. Pour the mixture gradually into the prepared dry mixture, stirring with a spoon, until just combined. The dough should be sticky, easily spooned, about the consistency of mashed potatoes. Divide among 12 muffin cups. It will seem like a bit much, but don’t worry, they will rise nicely and will not run over. Sprinkle with a pinch of sugar and bake for 25 minutes, or until cake tester comes out clean and the muffins are light golden in color. Serve warm with orange marmalade
