Cranberry Orange Muffins
These moist muffins were made by Sharon Brock for the Petal Pushers brunch in December and were very popular, with several people asking for the recipe.
Ingredients:
• 1 ½ c all-purpose flour
• 2/3 c granulated sugar
• ½ c yellow or white corn meal
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ c milk
• 2 lg eggs, lightly beaten
• 1/3 c vegetable oil
• 3 tbsp butter or margarine, melted
Instructions:
1. Preheat oven to 350 degrees. Grease or paper-line 18-20 muffin cups.
2. Combine flour, sugar, corn meal, baking powder and salt in a medium bowl.
3. Combine milk, eggs, vegetable oil and butter in small bowl, mix well. Add to flour mixture, stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
4. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan on wire rack for 5 minutes, then remove muffins and move to wire racks to cool slightly. Serve warm. For corn bread: pour batter into greased 8-inch square baking pan. Bake for 35 minutes, until toothpick comes out clean.
