Earlier this week I baked some cranberry-orange corn muffins. They're great for breakfast or a mid-day snack. Since it's just my roommate and I, I usually put leftover baked goods in the freezer right away. Except the aforementioned mini-chocogasms. Those will likely be gone by tomorrow. Anyway, here's the recipe, adapted from a vegetarian cookbook I have.
Makes 12 muffins
Dry ingredients:
1 cup cornmeal
3/4 cup brown rice flour
1 Tablespoon baking powder
pinch of salt
Wet ingredients:
4 Tablespoons margarine or butter
1/4 cup brown sugar
1 egg
3/4 to 1 cup lowfat milk
Mix-ins:
zest of one orange
1/2 to 3/4 cup cranberries (I used dried cranberries and soaked them in orange juice. frozen cranberries would work also)
Preheat over to 400 degrees.
Use a greased muffin pan.
Mix together dry ingredients, add wet ingredients, then the mix-ins. Unlike glutenous muffins/cupcakes, mix these babies well (I used a handheld electric mixer).
Fill each tin about half way.
Bake 15-20 minutes (until toothpick comes out clean).
Dry ingredients:
1 cup cornmeal
3/4 cup brown rice flour
1 Tablespoon baking powder
pinch of salt
Wet ingredients:
4 Tablespoons margarine or butter
1/4 cup brown sugar
1 egg
3/4 to 1 cup lowfat milk
Mix-ins:
zest of one orange
1/2 to 3/4 cup cranberries (I used dried cranberries and soaked them in orange juice. frozen cranberries would work also)
Preheat over to 400 degrees.
Use a greased muffin pan.
Mix together dry ingredients, add wet ingredients, then the mix-ins. Unlike glutenous muffins/cupcakes, mix these babies well (I used a handheld electric mixer).
Fill each tin about half way.
Bake 15-20 minutes (until toothpick comes out clean).
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