Cranberry buttermilk corn muffins

18 muffins

Ingredients

Quantity Ingredient
2 cups All Purpose Flour
1 cup Cornmeal(Stone Ground)
¼ cup PLUS
2 EXTRA LARGE Eggs
¾ pounds Cranberries
Crystallized Sugar(Optional)
½ cup Sugar
2 cups Buttermilk
2 tablespoons Baking Powder
1 teaspoon Salt

Directions

Preheat oven to 325 degrees Prepare muffin tins by spraying with non-stick coating and sprinkling with about ¼ cup of sugar Combine dry ingredients. Beat together buttermilk and eggs and lightly beat in the dry ingredients. Stir in most of the cranberries, leaving aside a few handfulls to sprinkle on top of the muffins. Pour mixture into muffin tins, sprinkle with the reserved cranberries and a little sugar(Crystallized, coarse or decorating sugar if possible). Bake 20 minutes in pre-heated oven; 30 minuets if using frozen berries.

Yields about 18 muffins. Submitted By STEVE NAGREM On 11-06-94

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