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| From Angie
CAPE COD CRANBERRY MUFFINS
Start to finish: 30 mins. Recipe compliments of Angie Graeber
Makes: 18 muffins
Preheat oven to 350*
1 1/4 cups fresh or frozen cranberries 3 tablespoons unsalted butter (real butter)
2 1/4 cups all-purpose flour 3 tablespoons canola oil
1 Â½ teaspoon baking powder 3/4 cup sugar
Â½ teaspoon baking soda 2 large eggs, lightly beaten
Â½ teaspoon salt 2/3 cup orange juice
3/4 cup coarsely chopped walnuts (toast beforehand if desired)
Position oven racks in the upper and lower thirds of oven. Preheat oven. Line muffin cups with paper cupcake liners.
Place cranberries in food processor and pulse until coarsely chopped. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside
In small saucepan, combine butter and oil and heat until butter melts. Stir in sugar (it will not dissolve). In a large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in sugar/butter mixture, then add dry ingredients and mix until just moistened. When flour is almost incorporated, stir in the cranberries and walnuts. Fill muffin cups until almost full with batter, about 1/4 cup each.
Bake 18-20 minutes, one pan on each shelf. Halfway through baking, rotate pans front to back and switch from one shelf to the other. Bake until muffins are golden brown and tops are springy to touch. Cool and enjoy!
These are delicious with coffee!