Cranberry-Cornmeal Muffins

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

  • 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
  • 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.
  • 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.
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