We often have muffins around, I like them as a healthy quick and easy snack. Because they are around often, I like to make them as healthy, and try to incorporate as much fiber as I can. I have quite a few favorites I like to use, but this is a new recipe that turned out nicely. As time goes on I will post some of the other recipes I like, but for now this recipe turned out to be a great way to use up some left over cranberries. As with all muffin recipes,they are very flexible and any other berry could easily be substituted.
Cranberry Cornmeal Muffins (makes about 15 smaller muffins or 12 larger ones)
3/4 cups spelt or whole wheat pastry flour
3/4 cups all purpose flour
1 cup stone ground cornmeal
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3 tbs ground flax seed
1 1/4 cups buttermilk
1 tsp vanilla
3 tbs oil or melted butter
1 1/2 cup cranberries (you can chop them or keep them whole)
Preheat the oven to 400 degrees.
Mix all the dry ingredients in a medium bowl. Mix the wet ingredients (buttermilk, eggs, vanilla and oil) to combine and pour into dry ingredients. Continue mixing until almost all mixed in, and add the cranberries and fold just until all the dry ingredients are no longer visible. At this point while you are greasing the muffin tins let the batter sit 10-20 minutes. By letting the batter sit it gives it a chance for all the liquid to be absorbed by the dry ingredients, which will make the batter thicker and easier to scoop. Fill the muffin tins 1/2 - 3/4 full and bake until the muffin springs back when gently pressed in the middle. Rotate the muffin tins half way through baking to help bake evenly. After taking out of the oven let them cool for 5-10 minutes and turn them out onto a cooling rack until completely cool.