Cranberry Cornmeal Muffins Recipe Recipe For Deviled

CRANBERRY-CORNMEAL MUFFINS

Steps:

• Preheat oven to 350ºF.
• Prepare a 12 muffin tin with cooking spray and flour.
• In a mixing bowl, combine flour, cornmeal, sugar, and baking powder.
• In another mixing bowl, combine egg white, buttermilk, sour cream, lemon peel, and cranberries.
• Combine flour mixture and egg mixture, stirring just until mixed.
• Fill muffin cups 2/3 full.
• Bake for 20 minutes or until golden.
• Serve warm.

CRANBERRY CORNMEAL MUFFINS

Steps:

• Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
• In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
• In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.

CRANBERRY-CORNMEAL MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
• In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
• Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

CRANBERRY-PECAN CORN MUFFINS

Steps:

• In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.