Buttermilk Cranberry Cornmeal Muffins
Cranberry-Corn Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| ⅓ | cup |
sugar
to taste |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
optional |
|
| ⅔ | cup |
buttermilk
|
|
| ⅓ | cup |
orange juice
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 4 | teaspoons |
orange zest
grated |
|
| 1 | cup |
cranberries
fresh, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 79 | ml |
sugar
to taste |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
optional |
|
| 158 | ml |
buttermilk
|
|
| 79 | ml |
orange juice
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 2E+1 | ml |
orange zest
grated |
|
| 237 | ml |
cranberries
fresh, coarsely chopped |
|
Directions
Preheat oven to 400℉ (200℃).
In a large bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt.
In a 2-cup measure or small bowl, combine the buttermilk, orange juice, oil, egg, and orange rind.
Add buttermilk mixture to the flour mixture, stirring the ingredients until they are just moist.
Stir in the cranberries.
Distribute the batter among 12 greased muffin cups.
Place the muffin tin in the hot oven, and bake the muffins for 20 to 25 min.
