Cranberry buttermilk corn muffins
18 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All Purpose Flour |
| 1 | cup | Cornmeal(Stone Ground) |
| ¼ | cup | PLUS |
| 2 | EXTRA LARGE Eggs | |
| ¾ | pounds | Cranberries |
| Crystallized Sugar(Optional) | ||
| ½ | cup | Sugar |
| 2 | cups | Buttermilk |
| 2 | tablespoons | Baking Powder |
| 1 | teaspoon | Salt |
Directions
Preheat oven to 325 degrees Prepare muffin tins by spraying with non-stick coating and sprinkling with about ¼ cup of sugar Combine dry ingredients. Beat together buttermilk and eggs and lightly beat in the dry ingredients. Stir in most of the cranberries, leaving aside a few handfulls to sprinkle on top of the muffins. Pour mixture into muffin tins, sprinkle with the reserved cranberries and a little sugar(Crystallized, coarse or decorating sugar if possible). Bake 20 minutes in pre-heated oven; 30 minuets if using frozen berries.
Yields about 18 muffins. Submitted By STEVE NAGREM On 11-06-94