Cornmeal-Cranberry Muffins

1 1/3 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 tablespoons butter, melted
1 egg, lightly beaten
1 cup cranberries

1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.
Note: You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds.
Makes 12 servings

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