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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup stone-ground yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1 cup milk, at room temperature
- 1 (8-ounce) package fresh or frozen cranberries, thawed
Method
- Preheat oven to 400°.
- Sift together flour and baking powder in a medium bowl. Stir in cornmeal and salt until blended.
- Cream together butter and sugar in a separate bowl at medium-high speed with an electric mixer until light and fluffy; beat in egg. Add dry ingredients to butter mixture alternately with milk, scraping bowl several times, until well blended. Gently fold in cranberries.
- Spoon into greased or lined muffin pans, filling two-thirds full.
- Bake at 400° for 20 to 22 minutes until muffins are set and just starting to turn light golden brown.
- Cool in pans 2 minutes; turn out, and cool on wire rack for 3 to 5 more minutes. Serve warm.
