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Cape Cod Cranberry Muffins




Source of Recipe


RC


List of Ingredients




5 ounces (1¼ cups) fresh or frozen cranberries
2¼ cups all-purpose flour, spooned in and leveled
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 Tbsp unsalted butter, melted
3 Tbsp canola oil
¾ cup sugar
2 large eggs, lightly beaten
2/3 cup orange juice
¾ cup coarsely chopped toasted walnuts



Recipe



Position the racks in the upper and lower thirds of the oven. Heat the oven to 375° F. Line 14 muffin cups with paper or foil cupcake liners, or coat with baking spray. Coarsely chop the berries in the food processor using the steel blade. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.


Heat the butter and oil in a small saucepan until the butter melts. Remove from the heat and blend in the sugar (the sugar will not dissolve). Using a wooden spoon, stir together the eggs and orange juice in a large bowl. Blend in the warm sugar mixture. Add the dry ingredients and stir just until moistened. When the flour is almost incorporated, gently fold in nuts and cranberries.


Portion the batter into the prepared pans using an ice cream scoop with ¼-cup capacity. Fill the cups until almost full. Bake the muffins for 18 to 20 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool. (Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days. These muffins may be frozen.)

Makes 14 muffins.