2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. grated orange peel
1 1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/2 c. shortening
3/4 c. orange juice
1 tbsp. vanilla
2 eggs, slightly beaten
1 1/2 c. each cranberries and walnuts, chopped

In medium bowl, mix flour, sugar, baking powder, baking soda, peels, nutmeg, cinnamon, and ginger. Cut in shortening with pastry blender or 2 knives. Stir in juice, vanilla, and eggs. Fold in chopped cranberries and walnuts. Spoon into 18 well greased or paper lined 2 1/2 inch muffin cups. Bake in preheated 350 degree oven for 25 minutes or until golden brown.