Cranberry-Orange Corn Muffins
These muffins are my favorite during the holidays. I’ve been known to cheat and buy them at Whole Foods, but it’s nice to prepare a homemade batch for friends and family. And they’re perfect for breakfast, lunch, or the big holiday dinner.
Cranberry-Orange Corn Muffins
(Makes 12 muffins)
- 1/2 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1/3 cup orange juice
- 1/3 cup canola oil
- 1 egg
- 1 1/2 tablespoons orange zest
- 1 cup fresh cranberries
Preheat oven to 400 F. Grease muffin tin or place muffin liners in tin. In large bowl, combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In small bowl, combine buttermilk, orange juice, oil, egg, and orange zest. Add wet mixture to the flour mixture, stirring until moist. Stir in cranberries. Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes.