Cranberry Muffins
Total preparation time: 30min
Serves: 6Ingredients:
- 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:
- 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
- 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.