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
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.)
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!