CRANBERRY CORN MUFFINS

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CRANBERRY CORN MUFFINS image

Categories     Bread     Berry     Bake     Thanksgiving     Vegetarian     Quick & Easy

Yield 24 muffins

Number Of Ingredients 10

3 cups all-pupose flour
1 cup fine cornmeal
2 tablespoons baking powder
2 teaspoons salt
1 stick unsalted butter melted and cooled
1/2 cup canola oil
3 eggs
1 cup brown sugar
1 1/2 cups buttermilk
12 oz. fresh cranberries

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.

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