CHRISTMAS BREAKFAST CRANBERRY MUFFINS

1 1/4 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 egg, beaten
1 tablespoon grated orange peel
1 cup fresh or frozen whole cranberries, coarsely chopped

Preheat oven to 400 degrees F. Place 12 Baker’s Choice bake cups in a muffin pan; set aside.

In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Add buttermilk, oil, egg and orange peel; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into bake cups, filling 3/4 full.

Bake 20 to 25 minutes, or until light brown. Serve warm.

Makes: 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated