Cranberry Cornmeal Mini Muffins

Name: Cranberry Cornmeal Mini Muffins
Yield: Makes 2 dozen mini muffins
Ingredients: 1 cup (250 mL) fresh or frozen cranberries; 1 cup (250 mL) fresh or frozen cranberries; 1 large egg, lightly beaten; ⅔ cup (160 mL) milk; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) baking powder; ¼ cup (60 mL) butter; ⅓ cup (80 mL) honey; 1 cup + 2 Tbsp (280 mL) all-purpose or whole wheat flour; ¾ cup (185 mL) cornmeal; ¾ cup (185 mL) Candied Lentil Meal; 1 cup + 2 Tbsp (280 mL) all-purpose or whole wheat flour

Preparation info

Makes
2 dozen
mini muffins

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Mini Muffins are a great tool when your aim is to increase the graininess and overall nutrition of your baking. The size of them overcomes the problem of having a too-heavy batter, and these bake up light with crisp edges. They’ll do you proud at a brunch buffet, and any leftovers are a welcome surprise in a packed lunch.

Ingredients

⅓ cup (80 mL) honey
¼ cup (60 mL

Lunch
Leftovers
Vegetarian
Breakfast
Bread
Brunch

Method

Preheat the oven to 350°F.

Measure the honey and butter into a small metal bowl or ovenproof saucepan. Place in the oven to melt for 5 to 8 minutes. Remove and set aside to cool slightly.

In a medium bowl, whisk together the cornmeal, flour, lentil meal, baking powder,