Try these cranberry-studded muffins for an easy breakfast or dessert during the busy holiday season.
They freeze well, so bake up a batch and keep them on hand.
Cape Cod cranberry muffins
1-1/4cups (5 ounces) fresh or frozen cranberries
2-1/4cups all-purpose flour
1-1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
3tablespoons unsalted butter
3tablespoons canola oil
3/4cup sugar
2large eggs, lightly beaten
2/3cup orange juice
3/4cup coarsely chopped toasted walnuts
Position racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees. Line 14 muffin cups with paper or foil cupcake liners.
Place the cranberries in a food processor and pulse until coarsely chopped. 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 front to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to the touch.
Cool on a wire rack.
Makes 14 muffins.
Recipe from Carole Walter’s “Great Coffee Cakes, Sticky Buns, Muffins &More”
1-1/4cups (5 ounces) fresh or frozen cranberries
2-1/4cups all-purpose flour
1-1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
3tablespoons unsalted butter
3tablespoons canola oil
3/4cup sugar
2large eggs, lightly beaten
2/3cup orange juice
3/4cup coarsely chopped toasted walnuts
Position racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees. Line 14 muffin cups with paper or foil cupcake liners.
Place the cranberries in a food processor and pulse until coarsely chopped. 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 front to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to the touch.
Cool on a wire rack.
Makes 14 muffins.
Recipe from Carole Walter’s “Great Coffee Cakes, Sticky Buns, Muffins &More”
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