Old Vermont Cheddar-Cranberry Muffins

(recipe from MAD FOR MUFFINS by Jean Anderson (published by Houghton Mifflin Harcourt); © copyright Jean Anderson 2014)

Makes 1 Dozen

This is my spin on an old recipe I picked up while in Vermont on article assignment more than 25 years ago. That recipe was for a fruit-nut bread, which I thought would make delicious muffins if a few adjustments were made. And so it does.

Ingredients

• 1 cup coarsely chopped fresh or solidly frozen cranberries or, if you prefer,
• 2/3 cup dried cranberries
• 2/3 cup sugar (half of it granulated maple sugar, if possible)
• 2 cups sifted all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup coarsely shredded sharp Vermont or other Cheddar
• 3/4 cup coarsely chopped walnuts, black walnuts, or pecans
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1 large egg, beaten until frothy
• 3 tablespoons vegetable oil or melted unsalted butter

Preparation

1. Preheat oven to 400° F. Lightly grease 12 standard-size muffin pan cups or spritz with non-stick cooking spray or, if you prefer, insert a crinkly muffin liner into each cup. Set pans aside.
2. If using fresh or frozen cranberries, combine with 1/3 cup sugar in medium-size bowl and set aside 10 minutes. Whisk remaining 1/3 cup sugar with flour, baking powder, and soda in large mixing bowl, add Cheddar and walnuts, toss well, and make well in center of dry ingredients. Note: If using dried cranberries, combine 2/3 cup sugar, flour, baking powder, and soda in large bowl, add Cheddar, nuts, and dried cranberries, toss well to mix, and make well in middle of dry ingredients.
3. Combine next six ingredients (orange juice through oil) in medium-size bowl and when well blended, stir in fresh cranberry mixture (orange juice mixture if using dried cranberries). Pour into well in dry ingredients, and stir only enough to combine — specks of flour should be clearly visible.
4. Spoon batter into muffin pans, dividing amount equally — each muffin pan cup will be approximately 2/3 full though occasionally a bit more or a bit less.
5. Slide onto middle oven shelf and bake about 20 to 25 minutes until muffins have risen, their tops are nicely rounded and evenly browned.
6. Serve warm or at room temperature — no butter needed.