Cranberry-Cornmeal Muffins

The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.

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  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 12
 

Ingredients

1
cup all-purpose flour
3/4
cup cornmeal
1/2
cup sugar
1 1/2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup sweetened dried cranberries
1
egg
3/4
cup milk
1/3
cup vegetable oil
1/2
cup coarsely chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • 3 In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • 4 Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  • 5 Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
  • 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • 3 In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • 4 Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  • 5 Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

EXPERT TIPS

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Expert Tips

Serve with Honey Butter made by combining 1/2 cup softened butter with 1/3 cup honey.

Tossing the cranberries with the dry ingredients prevents them from clumping in the batter and keeps them evenly distributed in the muffins.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
125mg
125%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.