CAPE COD CRANBERRY MUFFINS
These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."
Provided by CookingONTheSide
Categories Quick Breads
Time 35m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
- 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 medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In small saucepan, combine the butter and oil and heat until the butter melts.
- Stir in sugar; it will not dissolve.
- In 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 18-20 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.
Nutrition Facts : Calories 223.8, Fat 10.5, SaturatedFat 2.4, Cholesterol 33.1, Sodium 178.3, Carbohydrate 29.4, Fiber 1.4, Sugar 12.3, Protein 4.1
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