CRANBERRY CORNMEAL MUFFINS
1 to 1 1/4 cups fresh or frozen cranberries
1/3 cup plus 2 tablespoons sugar
1 tablespoon warm water
1 3/4 cups flour
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
2 eggs
1 cup nonfat milk
1/3 cup unsalted butter, melted (or oil)
1 tablespoon grated orange peel
Preheat oven to 400 degrees F. Lightly oil 12 muffin cups.
In a small bowl, combine cranberries with 2 tablespoons sugar and the warm water. Toss to coat: set aside.
Stir together remaining sugar, flour, cornmeal, baking powder, baking soda, salt; set aside.
In a small bowl beat eggs well. Beat in milk, butter and orange peel. Stir in cranberries. Add to flour mixture, stirring just until mixed. Do not overmix. Spoon mixture into oiled muffin cups, filling three-fourths full.
Bake 15 to 20 minutes or until muffins are golden and a pick inserted in the center comes out clean. Cool on a rack.
Makes 12 muffins
Source: adapted from Williams-Sonoma Catalog
1 to 1 1/4 cups fresh or frozen cranberries
1/3 cup plus 2 tablespoons sugar
1 tablespoon warm water
1 3/4 cups flour
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
2 eggs
1 cup nonfat milk
1/3 cup unsalted butter, melted (or oil)
1 tablespoon grated orange peel
Preheat oven to 400 degrees F. Lightly oil 12 muffin cups.
In a small bowl, combine cranberries with 2 tablespoons sugar and the warm water. Toss to coat: set aside.
Stir together remaining sugar, flour, cornmeal, baking powder, baking soda, salt; set aside.
In a small bowl beat eggs well. Beat in milk, butter and orange peel. Stir in cranberries. Add to flour mixture, stirring just until mixed. Do not overmix. Spoon mixture into oiled muffin cups, filling three-fourths full.
Bake 15 to 20 minutes or until muffins are golden and a pick inserted in the center comes out clean. Cool on a rack.
Makes 12 muffins
Source: adapted from Williams-Sonoma Catalog
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