Cranberry Corn Muffins Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Eggs | 2 | |
| Plain yogurt - 1 cup, nonfat | ||
| Unsalted butter - 2 tbsp, molten | ||
| Blackstrap molasses - 4 tbsp | ||
| Honey | 2 Tablespoon | |
| Dried cranberries | 1 Cup (16 tbs) | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
Directions
GETTING READY
1. Preheat the oven to 400°F
MAKING
2. In a large mixing bowl, mix corn meal, all purpose flour, whole wheat flour, baking powder, salt and cinnamon well
3. In another such bowl, beat the eggs, add yogurt, molten butter, molasses and honet and mix them all well
4. Add dry ingredients to the wet ones and blend till the dry ingredients are just moist; add in cranberries and walnuts and blend them well too
5. Apply a coat of butter on muffin tins, fill each upto two thirds with batter and bake for twenty minutes until golden
SERVING
6. Serve as appropriate
1. Preheat the oven to 400°F
MAKING
2. In a large mixing bowl, mix corn meal, all purpose flour, whole wheat flour, baking powder, salt and cinnamon well
3. In another such bowl, beat the eggs, add yogurt, molten butter, molasses and honet and mix them all well
4. Add dry ingredients to the wet ones and blend till the dry ingredients are just moist; add in cranberries and walnuts and blend them well too
5. Apply a coat of butter on muffin tins, fill each upto two thirds with batter and bake for twenty minutes until golden
SERVING
6. Serve as appropriate
Chef
