Cranberry-Cornmeal Muffins

(2)
2 reviews.
  • 15 min prep time
  • 35 min total time
  • 10 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  2. 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. 3 In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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