
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.
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
- Preheat oven to 350F. Coat muffin cups with cooking spray.
- 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.
- Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.