Cornmeal-Cranberry Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Add a zing to your traditional cornbread muffin by adding tart cranberries to the homemade batter. This recipe is quick and delicious, making it perfect for a breakfast on-the-go or a sweet treat to round out your meal. Ingredients:
1 1/3 cups all-purpose flour |
3/4 cup sugar |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
3/4 cup buttermilk |
1/4 cup orange juice |
3 tablespoons butter, melted |
1 egg, lightly beaten |
1 cup cranberries |
Directions:
1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.
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