Corn Muffins - Cranberry Corn Muffins

By á-47

Ingredients

• 1 1/3 cups fresh or frozen cranberries
• 3/4 cup plus 2 Tbsp. sugar
• 1 cup yellow cornmeal
• 2 cups flour
• 1/2 tea. salt
• 1 1/2 tea. baking powder
• 2 tea. baking soda
• 2 eggs
• 1 cup milk
• 1/2 up (1 stick) butter, melted

Preparation

Step 1

Preheat oven to 375 degrees. Spray 12 muffin cups with vegetable oil cooking spray.

Rinse the cranberries, transfer to a small bowl, and sprinkle with the 2 Tbsp. sugar. Set aside.

In a large bowl, combine the cornmeal, flour, salt, the 3/4 cup sugar, the baking powder, baling soda, and cranberries. Stir to blend well.

In a medium bowl, combine the eggs, milk and butter. Whisk to blend.

Make a well in the cent3r of the dry ingredients. Add the wet ingredients and stir just until barely mixed, the batter will be lumpy.

Fill the prepared muffin cups 3/4 full. Bake for 15 minutes or until a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes, then unmold onto a wire rack.