Cornmeal-Cranberry Muffins

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 3/4 cup buttermilk
• 1/4 cup orange juice
• 3 tablespoons butter, melted
• 1 egg, lightly beaten
• 1 cup cranberries

Preparation

1. 1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. 2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.