Cranberry-corn muffins
12 servings
Ingredients
| Quantity | 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 |
Directions
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.