Breakfast for 9

Cranberry Corn Muffins

Name: Cranberry Corn Muffins
Total time: 25 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup white whole wheat flour; 1 cup yellow cornmeal; 1/4 cup packed brown sugar; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1/2 cup fresh cranberries; 1/2 cup whole kernel canned corn; 3/4 cup whole milk; 1 egg; 1 tbsp melted butter

Whole wheat flour, cornmeal, cranberries, and corn bake into tender breakfast muffins with a lightly sweet crumb.

$0.21per serving $

25 minstart to table

9servings

American Vegetarian Kid-friendly Budget Breakfasts Thanksgiving on a budget Back to school Fall Summer

Ingredients

1 cup white whole wheat flour
1 cup yellow cornmeal
1/4 cup packed brown sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup fresh cranberries
1/2 cup whole kernel canned corn
3/4 cup whole milk
1 egg
1 tbsp melted butter

Steps

Heat the oven to 400 F and grease a 9-cup muffin pan with cooking oil.
Whisk the flour, cornmeal, brown sugar, baking soda, baking powder, and salt in a bowl.
Stir the milk, egg, and melted butter into the dry mixture.
Fold in the cranberries and corn.
Divide the batter among the muffin cups and bake for 15 minutes.