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Recipe of the Day - November 2 (berry cornmeal muffins)
Very Berry Cornmeal Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, slightly beaten
1/4 cup (1/2 stick) unsalted butter, melted
1 cup plain whole milk yogurt
3/4 cup dried cranberries, or fresh or frozen unthawed
blueberries, dredged with 1 tablespoon flour
Preparation
Preheat oven to 350º F.
Line 12 large muffin cups with paper baking cups.
Combine cornmeal, flour, sugar, baking powder, baking soda and salt.
In another bowl, combine slightly beaten egg, melted butter and yogurt.
Add egg mixture to flour mixture, stirring only until dry ingredients are moistened.
Stir in cranberries or blueberries.
Spoon into prepared muffin cups, distributing evenly among all the cups.
Place muffin tin in oven and bake 20-25 minutes.
Makes 12 muffins.
*For altitudes above 5000 feet, add 2 tablespoons each of cornmeal and flour, decrease baking powder by 1/2 teaspoon.
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