We have muffins for breakfast every Wednesday and they are a favorite! This recipe was inspired by an idea I saw in Cooking Light magazine. I like it because of the nutty texture created by the cornmeal. It is also very tasty made with blueberry and lemon.
1 1/2 cups unbleached white flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
zest of one large orange, grated
Mix dry ingredients in large mixing bowl. Then mix in grated orange zest.
1 cup buttermilk
OR
1 cup milk mixed with 1 T white vinegar (I use this because I rarely have buttermilk.)
3 T butter, melted (I've used oil too and that works just as well.)
1 egg
Whisk together in small bowl milk, butter, and egg. Add to dry ingredients. Mix just enough to moisten the batter. Add:
1 cup frozen or fresh cranberries
Grease 12 muffin cups with cooking spray. Spoon batter into muffin cups. Sprinkle with sugar. Bake at 375 degrees for 15 to 20 minutes.
*for Blueberry-Lemon muffins replace orange zest for lemon zest and cranberries for blueberries!
Enjoy!
Subscribe to:
Post Comments (Atom)
mmmmmmm . . . Those were very good when are we going to have them again mom? (I really liked them!) Did you?
ReplyDeleteGrace