Cape Cod cranberry muffins

Here is a recipe I clipped from our newspaper and they are delicious!

Cape Cod Cranberry Muffins

Start to finish: 30 mins.
Makes: 18 muffins

5 ounces (1 1/4 cups) fresh or frozen cranberries (I use fresh)
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter (use real butter)
3 tablespoons canola oil
3/4 cups sugar
2 large eggs, lightly beaten
2/3 cup orange juice
3/4 cup coarsely chopped walnuts (you may toast beforehand if desired)

Position oven racks in the uppera nd lower thirds of the oven. Preheat oven to 375*F. 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 stire 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 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 pans front to back and switch them from one shelf to the other. Bake until muffins are golden brown and tops are springy to touch. Cool and enjoy!

Note: My oven is large enough that I can get a large (12) muffin pan and a small one (6) on the same shelf, so I don't do the rotation and moving thing. Also, for my own personal taste, I increase the amount of sugar just a tad, but try the recipe as printed first and make your own adjustment. I also haven't used the paper cupcake liners, but I do have to run a knife around the edges before lifting the muffins out.

This recipe is very good with coffee in the mornings!