Cornmeal Cranberry Muffins

Cornmeal Cranberry Muffins
You can never have too many morn meal recipes, so give Cornmeal Cranberry Muffins a try. This recipe makes 16 servings with 157 calories, 3g of protein, and 7g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have sugar, salt, stone-ground cornmeal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Sift together flour and baking powder in a medium bowl. Stir in cornmeal and salt until blended.
Ingredients you will need
Baking PowderBaking Powder
CornmealCornmeal
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
3
Cream together butter and sugar in a separate bowl at medium-high speed with an electric mixer until light and fluffy; beat in egg.
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ButterButter
CreamCream
SugarSugar
EggEgg
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Hand MixerHand Mixer
BowlBowl
4
Add dry ingredients to butter mixture alternately with milk, scraping bowl several times, until well blended. Gently fold in cranberries.
Ingredients you will need
CranberriesCranberries
ButterButter
MilkMilk
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BowlBowl
5
Spoon into greased or lined muffin pans, filling two-thirds full.
6
Bake at 400 for 20 to 22 minutes until muffins are set and just starting to turn light golden brown.
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OvenOven
7
Cool in pans 2 minutes; turn out, and cool on wire rack for 3 to 5 more minutes.
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Wire RackWire Rack
8
Serve warm.
DifficultyHard
Ready In45 m.
Servings16
Health Score1
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