Charles E. Walton IV
Makes 16 muffins

Use a spring-loaded ice-cream scoop to portion the batter evenly and neatly. Serve muffins with maple (or other flavored) butter. To serve as hors d'oeuvres, bake in miniature muffin pans; split each one horizontally, spread with honey mustard, and fill with thinly sliced country ham. Prep: 15 minutes, Bake: 20 minutes.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Sift together flour and baking powder in a medium bowl. Stir in cornmeal and salt until blended.

Step 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. Add dry ingredients to butter mixture alternately with milk, scraping bowl several times, until well blended. Gently fold in cranberries.

Step 4

Spoon into greased or lined muffin pans, filling two-thirds full.

Step 5

Bake at 400° for 20 to 22 minutes until muffins are set and just starting to turn light golden brown.

Step 6

Cool in pans 2 minutes; turn out, and cool on wire rack for 3 to 5 more minutes. Serve warm.

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