Cranberry Corn Muffins
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:29pm

Ingredients




2 cups cornmeal
1/2 cup gluten-free baking mix
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried cranberries
1/2 cup chopped walnuts
2 large eggs, beaten
1/4 cup honey
1/4 cup canola oil
1 1/2 cups buttermilk

Preparation

1 Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Combine cornmeal, baking mix, salt, baking powder and baking soda in a medium bowl. Stir in cranberries and walnuts; set aside. 2 Beat together eggs, honey and oil in a separate bowl. Beat in buttermilk. 3 Fold wet ingredients into dry ingredients until just mixed. Pour batter into prepared muffin pans and bake 15 minutes or until a toothpick inserted in the center comes out clean.

About


Serve with butter and honey. From the September/October edition of Optimum Wellness.