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Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 3 tablespoons sugar
- 6 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs, slightly beaten
- 1 1/2 cups milk
- 1/3 cup vegetable oil
- 1 1/2 cups cranberries, rinsed and drained on paper towel
Preparation
Step 1
1. Prehat oven to 425
2. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Add eggs, milk and oil. Stir until smooth. Stir in cranberries (do not overmix).
3. Fill well-greased muffin tins about 2/3 full. Bake for 15 - 20 minutes, or until richly browned. Remove from pans and serve warm.
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