Cranberry Cornmeal Muffins

Name: Cranberry Cornmeal Muffins
Yield: Makes 12 Muffins
Cuisine: United States
Ingredients: 1 large egg; 1 cup cranberries, fresh or frozen but not thawed, sorted; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; Salt; 1 tablespoon baking powder; ⅓ cup sugar; 1¼ cups buttermilk or yogurt thinned with lowfat milk; ¼ cup golden raisins; ¼ cup vegetable oil; 1¼ cups unbleached (all-purpose) flour; 1 large egg white; ½ cup cornmeal, preferably stoneground; ¼ cup whole wheat flour

Preparation info

Makes
12
Muffins

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

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.

Ingredients

1¼ cups unbleached (all-purpose) flour
½ cup cornmeal, preferably stoneground
¼

Americas
United States
Vegetarian
Bread

Method

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