Testing
240 grams AP flour
2 tsp baking powder
1 tsp salt
2 eggs
½ cup sugar
½ cup milk
¼ cup melted butter
¼ cup oil
1 tsp vanilla
1 cup fresh cranberries
¾ cup confectioners sugar
1 cup black walnuts
Whisk together flour, salt and baking powder in separate bowl.
Chop cranberries with powdered sugar.
Mix sugar, eggs, milk, vanilla, oil, and butter until smooth.
Mix in dry ingredients until no flour streaks remain.
Fold in cranberries and walnuts.
Portion into 12 regular muffin cups or 6 jumbo
Bake at 400 for 15 minutes for regular, 20 for jumbo. Internal temperature of 205 is target.
First try may have chopped cranberries too fine. May require more sugar. After beating the wet ingredients, mix remaining by hand to prevent over mixing. Tried on convection at 375 for 20 minutes and large muffins were done as well as mini cakes.
First test has great texture but lacking in taste. Needs more flavor in the batter. Cranberry flavor not coming through. Could be sweeter. Maybe add some orange juice to batter. Cranberries were definitely chopped too fine. Need big pieces for that burst of cranberry flavor and tartness.