Cranberry Cornmeal Muffins

Kitchen Tested
  • Yield pieces
  • Prep 20 mins
  • Cook 15 mins

Make these crusty muffins for breakfast on Thanksgiving morning.

cornmeal muffins
Mark Boughton

If you use mini-muffin tins, the yield will be 36 to 48 muffins.

Ingredients

-- Cooking spray
1 -- egg
1/2 cup (1 stick) butter, melted
1 1/3 cups buttermilk
1 tablespoon grated lemon rind
-- Juice from 1 lemon
2/3 cup cornmeal
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen cranberries, thawed
1/3 cup slivered almonds
-- Turbinado or granulated sugar

Instructions

  1. Preheat oven to 350F. Coat muffin cups with cooking spray.
  2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture.  Stir just until blended. Fold in cranberries.
  3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.

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