Ingredients

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
⅓ cup butter, softened
¼ teaspoon salt
½ cup packed brown sugar
½ cup granulated sugar
1 cup whole-milk ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
½ teaspoon vanilla
1 ½ cups fresh cranberries, coarsely chopped
2 tablespoons finely chopped crystallized ginger
Orange Glaze
1 cup powdered sugar
1 tablespoon orange juice
½ teaspoon vanilla
2 tablespoons butter, melted
½ teaspoon finely shredded orange peel
½ cup walnuts, toasted and chopped

Instructions

Directions
Instructions Checklist
Step 1
Preheat oven to 350° F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.

Instructions Checklist
Step 2
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.

Instructions Checklist
Step 3
Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.

Nutrition Facts
Per Serving: 268 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 36mg; sodium 169mg; potassium 85mg; carbohydrates 39g; fiber 1g; sugar 24g; protein 5g; trans fatty acid 0g; vitamin a 292IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.

Muffins