Cranberry Corn Muffins

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Maple syrup, real

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tbsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Cornmeal, yellow
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 2 cups Whole milk

Found on thegourmetgourmand.com

Description

Ingredients

• 2 cups yellow cornmeal (I used Bobs Red Mill)
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups whole milk
• 4 large eggs
• ½ cup melted butter, plus more butter (softened) for greasing muffin tins
• 1 cup real maple syrup
• 2 cups fresh cranberries

Directions

• Preheat the oven to 425 degrees. Using pastry brush and softened butter, grease the muffin tin.
• In a large mixing bowl combine cornmeal, flour, baking powder, baking soda, and salt. Whisk ingredients together.
• Gradually pour in milk, eggs, melted butter, and maple syrup. Whisk until just combined, but dont over-mix.
• Gently stir in cranberries.
• Using a 1/3 cup measuring spoon, fill muffin tins.
• Bake for 13-17 minutes or until toothpick inserted into center of muffin comes out clean. (Mine took exactly 15 minutes).