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.

35 min Prep: 20 min Cook: 15 min
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 Frozen Cranberries
  • ⅓ cup Slivered Almonds
  • 2 T Turbinado Sugar
  • or 2 T Sugar

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.