Cranberry-corn muffins

Yield: 12 servings

Measure Ingredient
¾ cup Flour
½ cup Whole Wheat Flour
1 cup Yellow Corn Meal
⅓ cup To 1/2 c Sugar; to taste
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt; optional
⅔ cup Buttermilk
⅓ cup Orange Juice
⅓ cup Vegetable Oil
1 Egg
4 teaspoons Grated Orange Rind
1 cup Fresh Cranberries;coarse chp

LISA CRAWLEY TSPN00B

Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist.

Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min.

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