Cranberry Orange Corn Muffins

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh
  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Argo baking powder
  • 1 cup Corn meal, yellow
  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Oils & Vinegars

  • 5/8 cup Mazola corn oil

• Dairy

  • 3/4 cup Milk

Found on diethood.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 cup yellow corn meal
• 3/4 cup sugar
• 1 tablespoon Argo® Baking Powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup plus 2 tablespoons Mazola® Corn Oil
• 2 eggs
• 1 cup chopped fresh cranberries
• 1 tablespoon orange zest

Directions

• Preheat oven to 400?F.
• Grease a standard 12-cup muffin pan with cooking spray, or line with paper baking cups. Set aside.
• Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
• In a medium bowl, whisk together the milk, oil and eggs.
• Add milk mixture to flour mixture and stir just until flour is moistened.
• Stir in cranberries and orange zest. Batter will be thick.
• Divide batter evenly into prepared muffin pan.
• Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
• Transfer muffins to a wire rack to cool.
• Serve.