Cranberry Corn Muffiins with Sweet Milk Drizzle


Serving Size: 12
Ingredients
  1. ¾ cup cornmeal, preferably medium-grind
  2. 1 cup flour
  3. 2 teaspoons baking powder
  4. ¾ teaspoon salt
  5. 1 cup fresh cranberries
  6. 2 large eggs
  7. 2/3 cup sugar
  8. ½ cup milk (cow, soy, rice, almond, or hemp- anything will do)
  9. ½ cup canola oil
  10. sweetened condensed milk, for drizzling
Instructions
  1. Preheat the oven to 375°F. In a medium bowl, whisk the eggs, oil, sugar, and milk.
  2. In a separate, larger bowl, whisk your flour, cornmeal, baking powder, and salt. Stir in your cranberries.
  3. Pour your wet ingredients into the dry ingredients and stir until just combined.
  4. Lightly coat a standard-size 12-cup muffin tin with nonstick cooking spray. Divide the batter evenly among the cups, filling each about 2/3 full.
  5. Bake for about 22-25 minutes, or until a toothpick inserted into the center of one comes out clean. Serve warm with a drizzle of sweetened condensed milk
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