Cranberry muffins make easy breakfast

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This article was published 31/10/2007 (6728 days ago), so information in it may no longer be current.

TRY these cranberry-studded muffins for an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand.

Cape Cod cranberry muffins

300 ml (1 1/4 cups) fresh or frozen cranberries

550 ml (2 1/4 cups) all-purpose flour

7 ml (1 1/2 tsp) baking powder

2 ml (1/2 tsp) baking soda

2 ml (1/2 tsp) salt

45 ml (3 tbsp) unsalted butter

45 ml (3 tbsp) canola oil

175 ml (3/4 cup) sugar

2 large eggs, lightly beaten

150 ml (2/3 cup) orange juice

175 ml (3/4 cup) coarsely chopped toasted walnuts

Position racks in the upper and lower thirds of the oven. Preheat oven to 190 C (375 F). Line 14 muffin cups with paper or foil cupcake liners.

Place cranberries in a 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 a 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 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 cranberries and walnuts.

Fill muffin cups until almost full with batter, about 50 ml (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 muffins are golden brown and tops are springy to the touch. Cool on a wire rack.

Makes 14 muffins

Source: Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter (Clarkson Potter, 2007).

— The Associated Press