Title: Cranberry-Corn Muffins
Categories: Bread
Yield: 12 Servings
| LISA CRAWLEY TSPN00B |
| 3/4 | c | Flour |
| 1/2 | c | Whole Wheat Flour |
| 1 | c | Yellow Corn Meal |
| 1/3 | c | To 1/2 c Sugar; to taste |
| 2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/4 | ts | Salt; optional |
| 2/3 | c | Buttermilk |
| 1/3 | c | Orange Juice |
| 1/3 | c | Vegetable Oil |
| 1 | | Egg |
| 4 | ts | Grated Orange Rind |
| 1 | c | Fresh Cranberries;coarse chp |
Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar,
baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine
the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk
mixture to the flour mixture, stirring the ingred. til they are just moist.
Stir in the cranberries. Distribute the batter among 12 greased muffin
cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25
min.