• Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Ingredients

• Using a fine-edged grater, zest one orange. If desired, squeeze the juice from 2-3 oranges, enough to make 3/4 cups.
  2 teaspoons grated orange zest, 3/4 cup orange juice
• Chop the black walnuts with a knife and cutting board or a nut chopper.
  1 cup black walnuts
• Using a food processor, coarsely chop the cranberries.
  1 1/2 cups cranberries

Make the Muffin Batter

• In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, ground nutmeg, cinnamon, ground ginger, baking soda, salt, and orange zest.
  2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• Cut in vegetable shortening until crumbly.
  1/2 cup vegetable shortening
• Stir in orange juice, large beaten eggs and vanilla extract until moistened.
  2 large eggs, 1 tablespoon vanilla extract
• Fold in chopped cranberries and nuts.
• Fill paper-lined muffin cups 2/3 full. Bake in preheated oven for 18-20 minutes until golden. Makes 18 muffins.