posted by SandyOH 10-17-102 6:17 PM
Nantucket Cranberry Muffins
2 c. unbleached all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. freshly grated nutmeg
1 1/2 c. fresh or frozen cranberries
1 large egg
1 large egg yolk
3/4 c. plus 2 T. sugar
4 T. (1/2 stick) unsalted butter, cut into 1 T. pieces
1/4 c. vegetable shortening
1 t. pure vanilla extract
1/2 c. plus 2 T. milk
Adjust an oven rack to the center position and preheat the oven to 350 degrees. Butter a 12-cup muffin pan, preferably nonstick, and set aside.
Combine the flour, baking powder, salt and nutmeg in a food processor and process for 5 seconds. Transfer to sheet of waxed paper and set aside.
Add the cranberries to the processor and pulse 3-5 times, until completely chopped. (If using frozen cranberries, thaw them just until they can be easily pierced with the tip of a sharp knife before chopping.) Remove from the work bowl. Add the egg, egg yolk and 3/4 c. sugar to the processor and process for 1
minute. Add the butter, shortening, and vanilla, and process for 1 minute, stopping the machine once to scrape the work bowl. With the machine running, add the milk and process for 5 seconds.
Sprinkle the dry ingredients over the mixture in the work bowl. Pulse twice, about 1 second each time. The batter will be thick and some flour will not be incorporated. Scrape most of the batter into a medium bowl. Pulse the processor for 1 second to spin off any batter clinging to the blade. Scrape the remaining batter into the bowl. Add the cranberries and fold them into the batter with a rubber spatula.
Divide the batter evenly among the muffin cups, filling them. Don't level the batter. Sprinkle the remaining 2 T. sugar over the muffins, using about 1/2 t. for each.
Bake for 20-25 minutes, until the muffins are light golden, spring back when gently pressed and a toothpick comes out clean when inserted into the center. Cool the muffins in their cups, then carefully remove them to a wire rack. Serve hot, warm or at room temperature. Makes 12 large muffins.
From ``Baking in America,'' by Greg Patent (Houghton Mifflin, 2002).