Cranberry-corn Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
3/4 cup: Flour,
1/2 cup: Whole Wheat Flour,
1 cup: Yellow Corn Meal,
1/3 cup: To 1/2 c Sugar, to taste
2 tsp: Baking Powder,
1/2 tsp: Baking Soda,
1/4 tsp: Salt, optional
2/3 cup: Buttermilk,
1/3 cup: Orange Juice,
1/3 cup: Vegetable Oil,
1: Egg,
4 tsp: Grated Orange Rind,
1 cup: Fresh Cranberries, coarse chp
Directions:
Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar,
baking powder, baking soda, and salt. In a 2-c measure or sm. bowl,
combine the buttermilk, orange juice, oil, egg, and orange rind. Add
buttermilk mixture to the flour mixture, stirring the ingred. til
they are just moist. Stir in the cranberries. Distribute the batter
among 12 greased muffin cups. Place the muffin tin in the hot oven,
and bake the muffins for 20-25 min.
Source from luhu.jp
baking powder, baking soda, and salt. In a 2-c measure or sm. bowl,
combine the buttermilk, orange juice, oil, egg, and orange rind. Add
buttermilk mixture to the flour mixture, stirring the ingred. til
they are just moist. Stir in the cranberries. Distribute the batter
among 12 greased muffin cups. Place the muffin tin in the hot oven,
and bake the muffins for 20-25 min.
Source from luhu.jp