Cranberry Cornmeal Muffins
Cranberry cornmeal muffins offer a delightful blend of tart cranberries and sweet raisins with a hearty cornmeal texture, perfect for breakfast or snack time. Suitable for all ages.
Ingredients
- 1 1/4 cups unbleached all-purpose flour ⓘ
- 1/4 cup whole wheat flour ⓘ
- 1/2 cup cornmeal ⓘ
- 1/2 cup sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- pinch of salt ⓘ
- 1 cup cranberries ⓘ
- 1 large egg ⓘ
- 1 large egg white ⓘ
- 1 1/4 cups buttermilk ⓘ
- 1/4 cup vegetable oil ⓘ
- 1/4 cup golden raisins ⓘ
Instructions
- Preheat the oven to 425°F (220°C).
- Line muffin tins with paper muffin cups.
- In a large bowl, combine the all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, ground cinnamon, and a pinch of salt.
- Stir in the cranberries and golden raisins.
- In a separate bowl, whisk together the egg, egg white, buttermilk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a twist on texture, consider replacing half of the cornmeal with finely ground almond meal. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure to mix the dry and wet ingredients gently; overmixing can lead to dense muffins. For a touch of sweetness, add a sprinkle of brown sugar on top before baking.
Serving Suggestions
These cranberry cornmeal muffins are delightful when served warm with a pat of butter or a dollop of cream cheese. They make a great addition to a brunch spread, pairing nicely with Poor Man'S Leek Soup or a fresh fruit salad. For a festive touch, consider serving them alongside Orange Jubilees for a sweet finish to your meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cornmeal Muffins contains roughly 330 calories, with 11g protein, 67g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (54% of the Daily Value), calcium (26% of the Daily Value), and iron (22% of the Daily Value). Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. There's no need to thaw them before adding to the batter; just toss them in directly. However, be aware that this might slightly increase the baking time, so keep an eye on them towards the end of the baking period.
Is it possible to make these muffins gluten-free?
Absolutely! To make gluten-free cranberry cornmeal muffins, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure the baking powder is gluten-free, and check that your cornmeal is processed in a gluten-free facility to avoid cross-contamination.
What can I substitute for the vegetable oil?
You can replace vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce for a healthier option. If you use applesauce, the muffins will be slightly denser but still delicious. Adjust the sweetness if necessary, as applesauce can add natural sugars.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).