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Ingredients

  • -- Cooking spray
  • 1 -- egg
  • 1/2 cup (1 stick) butter, melted
  • 1 1/3 cups buttermilk
  • 1 tablespoon grated lemon rind
  • -- Juice from 1 lemon
  • 2/3 cup cornmeal
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries, thawed
  • 1/3 cup slivered almonds
  • -- Turbinado or granulated sugar

Instructions

  1. Preheat oven to 350F. Coat muffin cups with cooking spray.
  2. Combine egg, butter, buttermilk, lemon rind and juice in a large bowl; whisk well. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; add to egg mixture.  Stir just until blended. Fold in cranberries.
  3. Fill muffin cups 2/3 full. Sprinkle almonds and turbinado on top. Bake 15 minutes. Makes 24 standard muffins or 48 minis.

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The recipe was originally published as Cranberry Cornmeal Muffins on Relish.com

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