Cranberry Cornbread Muffins
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 24
This cornbread recipe is a perfect option for a holiday meal. Yum!
Ingredients:
2 ¾ cups white whole wheat flour
1 ½ cups stone ground fine yellow cornmeal
1 teaspoon Sea salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 cups low-fat buttermilk, well-shaken
2 large eggs, lightly beaten
1 (15 Oz.) can of creamed corn
¾ cup honey
5 tablespoons butter, melted and cooled
2 cups fresh cranberries, rinsed
Optional: Honey butter made with ½ stick of butter and ⅓ cup of honey
2 ¾ cups white whole wheat flour
1 ½ cups stone ground fine yellow cornmeal
1 teaspoon Sea salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 cups low-fat buttermilk, well-shaken
2 large eggs, lightly beaten
1 (15 Oz.) can of creamed corn
¾ cup honey
5 tablespoons butter, melted and cooled
2 cups fresh cranberries, rinsed
Optional: Honey butter made with ½ stick of butter and ⅓ cup of honey
Directions:
Preheat your oven to 375, then spray a 24 muffin cup pan with cooking spray or line with paper liners, and set aside.
In a bowl, combine flour, cornmeal, salt, baking powder and baking soda then stir with a whisk.
In another bowl, combine buttermilk, eggs, corn, honey and butter then stir with a whisk.
Toss cranberries with 2 tablespoons of flour mixture (this prevents sinking to the bottom of the muffins).
Make a well in the bottom of the flour mixture.
Pour wet ingredients into dry mixture and whisk until just combined.
Fold in cranberries with a spatula until just combined.
Fill muffin pan up to ⅔ full, then put into your oven and bake for 10 minutes.
Reduce the temperature to 350 and baake for 15 to 18 minutes until a toothpick inserted into the center of the muffin comes out clean.
While the muffins bake, set ½ a stick of butter in a bowl with ⅓ cup of honey.
Place it on the stove top to soften, then stir to combine.
Remove muffins from oven and cool in the pan for 5 minutes.
Put onto a wire rack and cool, then serve warm with honey butter.
Note: Muffins can be reheated on a baking sheet at 350, baked for 7 to 8 minutes and can keep in the refrigerator for 4 days. Enjoy!
Preheat your oven to 375, then spray a 24 muffin cup pan with cooking spray or line with paper liners, and set aside.
In a bowl, combine flour, cornmeal, salt, baking powder and baking soda then stir with a whisk.
In another bowl, combine buttermilk, eggs, corn, honey and butter then stir with a whisk.
Toss cranberries with 2 tablespoons of flour mixture (this prevents sinking to the bottom of the muffins).
Make a well in the bottom of the flour mixture.
Pour wet ingredients into dry mixture and whisk until just combined.
Fold in cranberries with a spatula until just combined.
Fill muffin pan up to ⅔ full, then put into your oven and bake for 10 minutes.
Reduce the temperature to 350 and baake for 15 to 18 minutes until a toothpick inserted into the center of the muffin comes out clean.
While the muffins bake, set ½ a stick of butter in a bowl with ⅓ cup of honey.
Place it on the stove top to soften, then stir to combine.
Remove muffins from oven and cool in the pan for 5 minutes.
Put onto a wire rack and cool, then serve warm with honey butter.
Note: Muffins can be reheated on a baking sheet at 350, baked for 7 to 8 minutes and can keep in the refrigerator for 4 days. Enjoy!
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