Cranberry-Cornmeal Muffins


1 ½ cups flour

1 tablespoon baking powder

½ cup yellow cornmeal

½ teaspoon salt

½ cup butter

½ cup sugar

1 cup milk

8 oz fresh cranberries


Preheat oven to 400. Sift together flour and baking powder in a medium sized bowl. I don’t have a sifter so I just whisk them together. Stir in cornmeal and salt until blended. In a small bowl, cream together butter and sugar until fluffy. Add dry ingredients alternately with milk until well blended. Fold in cranberries. Spoon into prepared muffins tins to about ¾ of the way filled. Bake about 20 minutes or until the muffins look “set” in the middle and are just about to turn golden.The cranberries will have split and oozed a little bit by this point, so don’t be alarmed. Serve with butter or plain.

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  1. YUMMY! I have a similar recipe that I always make this time of year– nothing like fresh cranberry muffins…


  2. Stealing this one for that brunch Sunday too! thanks!