CRANBERRY CORN MUFFINS
Categories Bread Berry Bake Thanksgiving Vegetarian Quick & Easy
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Place oven racks in the middle of the oven then preheat to 425 degrees. Butter 24 muffin tins, including the rim around each cup. Put the cornmeal in a medium sized bowl. Whisk it with the butter, eggs, sugar and buttermilk. In a large bowl, whisk together the flour, baking powder and salt then stir in the cornmeal mixture. Gently fold in the cranberries. Distribute the batter among 24 1/2 cup muffin tins. Bake for 15-20 minutes until golden. Allow them to cool in the pans on a rack for 10 minutes, then unmold them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
James Dotterweich
[email protected]These muffins are a great addition to any brunch or breakfast menu.
Kassy Valdes
[email protected]I love the tart sweetness of the cranberries in these muffins. They're the perfect balance to the cornmeal.
Nambi Esther
[email protected]These muffins are a great way to start the day. They're light, fluffy, and full of flavor.
Brad Lyle
[email protected]These muffins are simply amazing. I'll definitely be making them again and again.
Hendrik Koekemoer
[email protected]I'm so glad I found this recipe. These muffins are a new family favorite.
Talicia Smith
[email protected]These muffins are the perfect comfort food. They're warm, fluffy, and delicious. I love enjoying them on a cold winter day.
Octavius Caldwell
[email protected]I love how versatile these muffins are. I've added chocolate chips, nuts, and even bacon to them. They're always delicious.
Chris Karavidas
[email protected]These muffins are a great way to get kids to eat their fruits and vegetables. They're so delicious, they won't even know they're healthy!
Hemraj Katwal
[email protected]I made these muffins for a bake sale and they sold out in minutes. Everyone loved them!
Enan Islam248
[email protected]These muffins are the perfect grab-and-go breakfast. I love having them on hand for busy mornings.
LaShondra Parnell
[email protected]I'm not a baker, but even I could make these muffins. They're so simple and straightforward.
tinisha cummings
[email protected]These muffins are so easy to make, and they're always a hit with my friends and family.
Abrahim King
[email protected]I love the combination of cranberries and cornmeal in these muffins. It's a unique and delicious flavor.
Brandon Wood
[email protected]I've made these muffins several times and they always turn out perfect. They're a family favorite!
Jamal Jan
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so it's nice to have a recipe that I can use them in.
Sasikant Yadav
[email protected]I'm not a big fan of cranberries, but I really enjoyed these muffins. The cornmeal and sugar helped to balance out the tartness of the cranberries.
Dover Olayinka (Dover'o)
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them.
kitty
[email protected]These muffins are so moist and fluffy. The cornmeal gives them a great texture, and the cranberries add a pop of flavor.
Sasha Faith
[email protected]I love how easy these muffins are to make. I always have the ingredients on hand, so they're perfect for a quick breakfast or snack.
Daphne Assy
[email protected]These muffins were a hit with my family! The cranberries added a tart sweetness that balanced perfectly with the cornmeal. I'll definitely be making these again.