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Prep 15min
Total35min
Servings12
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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
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Steps
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.
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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.
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