Cape Cod Cranberry Muffins

5 ounces (1¼ cups) fresh or frozen cranberries

2¼ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons unsalted butter

3 tablespoons canola oil

¾ cup sugar

2 large eggs, lightly beaten

¿ cup orange juice

¾ cup coarsely chopped toasted walnuts

Position racks in the upper and lower thirds of the oven. Heat 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 ¼ cup each. Bake 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.

Serves 14.

"Great Coffee Cakes, Sticky Buns, Muffins & More" by Carole Walter

(2007 Clarkson Potter, $35)