The tartness of the cranberries in these muffins is balanced by the intense sweetness of the golden raisins. We like these muffins for breakfast or as an accompaniment to a soup and salad for lunch or dinner.
1¼cupsunbleached (all-purpose) flour
½cupcornmeal, preferably stoneground
¼cupwhole wheat flour
1cupcranberries, fresh or frozen but not thawed, sorted
1¼cupsbuttermilk or yogurt thinned with lowfat milk
1 large egg
1 large egg white
Heat the oven to 425°F. Use 2½-inch nonstick muffin pans and spray with nonstick cooking spray, or use paper muffin cup liners.
Combine the all-purpose flour, cornmeal, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and a pinch of salt in a large bowl and stir well until thoroughly blended. Add the cranberries and raisins and stir to coat.
Measure the buttermilk into a 2-cup measuring cup, add the vegetable oil, whole egg, and egg white, and stir with a fork until thoroughly blended. Add the liquid mixture to the dry mixture, all at once, and gently fold with a rubber spatula just until the dry ingredients are nearly incorporated. The batter will be lumpy. Do not beat or overmix, or muffins will be tough. Spoon into the muffin pan, dividing batter evenly. Bake until the tops are golden and edges are browned, 15 to 20 minutes. Cool in the pan for a minute or two, loosen sides with a small spatula, lift from the pan, and serve warm.