Cornmeal Cranberry Muffins

1. 1

   Preheat oven to 400u00b0.

2. 2

   Sift together flour and baking powder in a medium bowl. Stir in cornmeal and salt until blended.

3. 3

   Cream together butter and sugar in a separate bowl at medium-high speed with an electric mixer until light and fluffy; beat in egg. Add dry ingredients to butter mixture alternately with milk, scraping bowl several times, until well blended. Gently fold in cranberries.

4. 4

   Spoon into greased or lined muffin pans, filling two-thirds full.

5. 5

   Bake at 400u00b0 for 20 to 22 minutes until muffins are set and just starting to turn light golden brown.

6. 6

   Cool in pans 2 minutes; turn out, and cool on wire rack for 3 to 5 more minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.