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Cranberry-Cornmeal Muffins

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By Betty Crocker Kitchens
Updated Jan 27, 2010
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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
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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

  • Step 
    1
    Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • Step 
    2
    In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • Step 
    3
    In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • Step 
    4
    Make 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.
  • Step 
    5
    Bake 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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