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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Servings 12

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ingredients 10
Prep Time 15 min
Total Time 35 min

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

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Directions

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.