The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Cranberry-Cornmeal Muffins
- Prep Time 15 min
- Total 35 min
- Servings 12
- Ingredients 10
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened dried cranberries
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup coarsely chopped pecans
Instructions
-
Step1Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
-
Step2In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
-
Step3In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
-
Step4Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
-
Step5Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition
230
Calories
10g
Total Fat
3g
Protein
30g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 230
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 125mg
- 5%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 13g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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