Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
Cranberry Cornmeal Muffins

Cranberry Cornmeal Muffins

Make these crusty muffins for breakfast on Thanksgiving morning.

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

Prep: 20 days Cook: 15 days
Serves: 24 Save

Ingredients (15)

  • ¼ oz Cooking Spray
  • 1 Egg
  • 1 Butter Stick
  • 1⅓ cup Buttermilk
  • 1 T Lemon Zest
  • ⅔ cup Cornmeal
  • 2 cup All Purpose Flour
  • ¾ cup Sugar
  • 1½ tsp Baking Soda
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Cranberries, Frozen
  • ⅓ cup Slivered Almonds
  • 2 T Turbinado Sugar
  • or 2 T Sugar
Add to cart

Directions

  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.