Cranberry Muffins
Submitted by Sue Lowes on Jul 15, 2011

Muffins with cranberries and walnuts

Servings:
Group

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
5 ounces (1&1/4 cups) fresh or frozen cranberries
2&1/4 cups all-purpose flour
1&1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter
3 tablespoons canola oil
3.4 cup sugar
2 large eggs, lightly beaten
2/3 cup orange juice
3/4 cup coarsely chopped toasted walnuts

Directions:
Position racks in upper and lower thirds of the oven. Preheat oven to 375 degrees. Line 14 muffin cups with paper of foil cupcake liners.

Place the cranberries in a food processor and pulse until coarsely ch opped. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a small saucepan, combine the butter and oil and heat until the butter melts. Stir in the sugar; it will not dissolve.

In a large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in the sugar-butter mixture. Then add the dry ingredients and mix until just moistened. When the flour is almost incorporated, stir in the cranberries and walnuts.

Fill the muffin cups until almost full with batter, about 1/4 cup each. Bake for 18 to 20 minutes, one pan on each shelf. Halfway through baking, rotate the pans fron to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to touch. Cool on a wire rack.

Cook's Notes:
These muffins freeze very well.