You’ll love these seasonal beauties because they’re easy to whip up, make perfect portions, and you can add almost any add-on’s to personalize them for the crowd you’re trying to please. You see what I did there? Sneaking in all those “C’s” in to the title? Until the word “muffin” begins with ‘c.’ This also makes EXACTLY 12 standard size muffins. Who woulda thought? Every muffin recipe known to man says “12 muffins” and 18 muffin tins later….your muffins are done!
Consider putting out a basket of these warm muffins to go with your meal, as a start to the day, or as a snack instead of those processed (yet delicious) crescent rolls or biscuits from a can. At least you know what’s in them! amirightttt???
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened dried cranberries
- 1 egg
- 1/2 cup milk
- 1/2 cup non-fat cho
- 1/3 cup vegetable oil
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.