CORN MUFFINS WITH CRANBERRIES

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Contributed by Tamalin Christen
  • 1-1/2 sticks (3/4 cup) butter, melted
  • 3 cups heavy whipping cream
  • 3 large eggs
  • 3-1/2 cups flour
  • 1-1/2 cups cornmeal
  • 1 cup sugar
  • 2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
Preheat the oven to 350°. Spray 2 standard-size muffin tins with cooking spray (I use Pam), or use paper muffin wrappers. 

Whisk together the butter, cream, and eggs in a bowl. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix until combined, and not lumpy. Stir the cranberries into the batter. 

Fill the muffin cups about two-thirds full with the batter. Bake for 12 to 15 minutes until lightly browned; they should spring back when you touch the tops lightly with your finger. 

Makes about 2 dozen. These are best served warm. This batter can be made a day ahead and kept covered in the refrigerator.



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