Cornmeal Cranberry Muffins

Rating: Unrated

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.

By Karen Barker
Recipe by MyRecipes November 2004

Gallery

Credit: Charles E. Walton IV

Recipe Summary test

Yield:
Makes 16 muffins
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Ingredients

Directions

  • Preheat oven to 400°.

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

  • 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.

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

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

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

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