Cranberry Muffins

Ingredients:

• 1 ¾ c. all purpose flour
• ½ c. plain cornmeal
• ½ c. plain cornmeal
• ½ tsp. baking soda
• 1 Tbsp. baking powder
• ¼ tsp. salt
• 1 tsp. cinnamon
• ½ tsp. coriander
• 2 large eggs (4 oz.)
• ¼ c. melted butter
• ¾ c. buttermilk
• 1 tsp. vanilla
• 1 c. toasted, chopped pecan pieces
• 1 – 16 oz. can WHOLE cranberry sauce
• ½ c. dried cranberries

Steps:

1. In a large bowl, stir together: 1 ¾ c. all purpose flour ½ c. plain cornmeal 2/3 c. sugar ½ tsp. baking soda 1 Tbsp. baking powder ¼ tsp. salt 1 tsp. cinnamon ½ tsp. coriander In separate mixing bowl, whisk together and add to dry ingredients, mixing until JUST blended: 2 large eggs (4 oz.) ¼ c. melted butter ¾ c. buttermilk 1 tsp. vanilla 1 c. toasted, chopped pecan pieces GENTLY fold in: 1 – 16 oz. can WHOLE cranberry sauce ½ c. dried cranberries
2. Fill sprayed muffin tins 2/3 full and bake 400-degree for 20 minutes or until golden. Cool slightly in pans and remove to wire rack to cool completely. Makes 18 +/- depending on size of tins and how full you fill them.