5 ounces (11/4 cups) fresh or frozen cranberries
21/4 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter
1/2 teaspoon salt
3 tablespoons canola oil
3/4 cup sugar
2 large eggs, lightly beaten
2/3 cup orange juice
3/4 cup coarsely chopped, toasted walnuts

Position racks in upper and lower thirds of oven. Preheat oven to 375 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 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 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 sugar-butter mixture, then add dry ingredients and mix until just moistened. When flour is almost incorporated, stir in chopped cranberries and the walnuts.

Fill 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 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.

— Recipe from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More"