Cranberry-Cornmeal Muffins

The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12

Ingredients

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.

Expert Tips

Serve with Honey Butter made by combining 1/2 cup softened butter with 1/3 cup honey.

Tossing the cranberries with the dry ingredients prevents them from clumping in the batter and keeps them evenly distributed in the muffins.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
125mg
125%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.