Cranberry Cornbread Muffins


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

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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