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Cranberry
Cupcakes
| ½ cup shortening
1 cup brown sugar 2 eggs ½ cup sour cream ½ cup jellied cranberry sauce 1½ cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg, grated ½ teaspoon salt ½ teaspoon baking soda ½ cup nuts, chopped Heat oven to 350°. Cream shortening and sugar. Add eggs, one at a time and beat until light and fluffy. Stir in sour cream and cranberries. Add dry ingredients and blend well. Mix in nuts. Fill paper lined (or well greased) muffin tins 2/3 full. Bake for 20-25 minutes. |
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