Cranberry-Cornmeal Muffins

 

1

cup all-purpose flour

3/4

cup cornmeal

1/2

cup sugar

1 1/2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup sweetened dried cranberries

1

egg

3/4

cup milk

1/3

cup vegetable oil

1/2

cup coarsely chopped pecans

• 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
• 3 In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
• 4 Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
• 5 Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.