Cranberry Cornmeal Muffins Recipe

Name: Cranberry Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup cornmeal; 1/3 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 beaten egg; 3/4 cup buttermilk; 1/4 cup cooking oil; 1/2 teaspoon finely shredded lemon peel; 1 cup coarsely chopped cranberries; 2 tablespoons sugar; 1/4 cup finely chopped walnuts

Servings: persons

1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
1 cup coarsely chopped cranberries
2 tablespoons sugar
1/4 cup finely chopped walnuts

1
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2
In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
3
In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
4
Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup cornmeal, 1/3 cup sugar, 2 teaspoons baking powder, and more.

Yes, Cranberry Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cornmeal Muffins

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