This time of year, I always seem to have a bag of frozen cranberries hanging around. Looking for a new and different way to enjoy them, I decided to throw them into a basic buttermilk cornbread mixture and make some tasty corn muffins. With a just a hint of sugar in addition to the tart flavor of the cranberries, these can easily be a savory bread at dinnertime, or even a lightly sweet breakfast treat with a pat of butter.
(To view this recipe, click on the blue title of the blog post above*)
Cranberry Cornmeal Muffins
Ingredients:
- 1 cup yellow cornmeal
- 1 cup unbleached all purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- Pinch of salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup canola oil, or melted butter
- 2 cups fresh cranberries
Directions:
- Preheat the oven to 375 degrees. Spray a 12-muffin tin with cooking spray.
- In a large bowl whisk together all of the dry ingredients. Make a well in the center of the dry ingredients and whisk in the milk, egg and oil/butter. Stir until just incorporated; fold in the cranberries.
- Divide amongst the muffin cups and bake for 15-20 minutes or until tester inserted into center comes out clean. Serve warm.
Tagged: bread, buttermilk, corn muffins, cornmeal, cranberries, cranberry corn muffins, muffins
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