Frank's Cranberry Cornbread Muffins

This recipe uses Frank's Big Batch of Cornbread Mix to make twelve Cranberry Corn Muffins. Frank's Big Batch of Cornbread Mix -

Yield: 12 servings
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  • 3 eggs
  • 1/2 cup(s) olive oil or peanut oil
  • 1-1/2 cup(s) milk or buttermilk
  • 1/2 cup(s) Craisins
  • 2-1/2 cup(s) Frank's Big Batch of Cornbread Mix


  1. Preheat oven to 400 degrees Fahrenheit.

  2. Grease a muffin tin for one dozen muffins.

  3. In a four quart container, stir together the eggs and oil. Add the milk and stir together. Add Craisins. and stir. Let rest a few minutes.

  4. Add the Frank's Big Batch of Cornbread Mix and stir until a batter forms.

  5. Use an ice cream scoop to drop the batter into the greased muffin tin.

  6. Bake at 400 degrees Fahrenheit for 35-40 minutes until lightly browned on top.

  7. Remove from oven and cover with a kitchen towel and cool for 30 minutes. Remove the muffins from the tin.

  8. When completely cooled, store in an airtight container lined with a paper towel.
November 2013

This recipe is a personal recipe added by FrankBJones and has not been tested or endorsed by MyRecipes.

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