Cranberry Crunch Muffins
INGREDIENTS
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Makes about 18 muffins
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Sift together and set aside:
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2 1/2 cups flour
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3 tsp baking powder
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In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.
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2 eggs
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1 1/4 cups sugar
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2 tsp vanilla extract
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Mix together in a measuring cup with a spout:
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1/4 cup melted butter
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1/4 cup vegetable oil
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Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
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Mix together
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1/2 cup whipping cream
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1/2 cup milk
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2 tbsp apple cider vinegar
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Add slowly to the mixing bowl continuing to mix but at a reduced speed.
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Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in
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2 cups fresh or frozen cranberries
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