I love cranberries and tend to buy too many when they appear on the shelves at this time of year. Hence the reason I try to find recipes with….you guessed it…lots of cranberries.
Here’s a muffin recipe with cornmeal. It’s a nice blend of flavours and textures.
Here’s a muffin recipe with cornmeal. It’s a nice blend of flavours and textures.
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| Cornmeal Cranberry Muffins |
Cornmeal Cranberry Muffins
Makes 12
1 cup cranberries, fresh or frozen
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup yogurt, plan, nonfat
1/2 cup milk
1/2 cup butter, melted
1 egg slightly beaten
Preheat oven to 350 degrees F. Coarsely chop cranberries in food processor, set aside. Combine all dry ingredients together in a bowl. In a separate bowl, combine yogurt, milk, butter and egg and blend. Add to dry ingredients, mix until just combined. Fold in cranberries. Spoon into muffin pan lined with paper muffin cups. Bake until golden and tester comes out clean, about 20 minutes.
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