Thursday, February 18, 2010

Cranberry-Orange Cornmeal Breakfast Muffins

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.)
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!


1 comment:

  1. mmmmmmm . . . Those were very good when are we going to have them again mom? (I really liked them!) Did you?