Dessertsbettycrocker4.8
Cranberry-Cornmeal Muffins
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
📝 Preparation 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.
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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.
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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.
Nutrition Facts
calories
230
fat Content
2
serving Size
1 Muffin
fiber Content
1 g
sugar Content
13 g
sodium Content
125 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
20 mg
carbohydrate Content
30 g
saturated Fat Content
1 1/2 g
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